Hungarian Mushroom Soup
Chocked full of fresh mushrooms, dill and parsley, this soup has extremely well-balanced flavors and is very satisfying.
Yield
6 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| 2 | cups |
onions
chopped |
|
| 1 | small |
carrots
finely minced |
|
| 1 | pound |
mushrooms
fresh, thinly sliced |
|
| 2 | teaspoons |
dill weed, dried
|
*
|
| 1 | tablespoon |
paprika
or regular paprika |
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
| 2 | cups |
chicken broth, low salt
|
|
| 1 | cup |
milk
any (I use 1% or 2% milk) |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
kosher salt
or less, according to your taste |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | teaspoons |
lemon juice
fresh |
|
| ¼ | cup |
parsley leaves
Italian flat-leaf, chopped |
|
| ½ | cup |
sour cream
light or regular |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 473 | ml |
onions
chopped |
|
| 1 | small |
carrots
finely minced |
|
| 453.6 | g |
mushrooms
fresh, thinly sliced |
|
| 1E+1 | ml |
dill weed, dried
|
*
|
| 15 | ml |
paprika
or regular paprika |
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| 473 | ml |
chicken broth, low salt
|
|
| 237 | ml |
milk
any (I use 1% or 2% milk) |
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
kosher salt
or less, according to your taste |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1E+1 | ml |
lemon juice
fresh |
|
| 59 | ml |
parsley leaves
Italian flat-leaf, chopped |
|
| 118 | ml |
sour cream
light or regular |
|
Directions
Melt the butter in a large pot over medium heat. Sauté the onions and carrot in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Uncover and stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 5 minutes. Do not boil. Serve immediately with rustic bread.
