Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Total time: P1H5M
Yield: 6
Cuisine: Hungarian
Ingredients: butter, unsalted; onions; carrots; mushrooms; dill weed, dried; paprika; soy sauce, sodium reduced; chicken broth, low salt; milk; flour; kosher salt; black pepper; lemon juice; parsley leaves; sour cream

Submitted by lynn in ma

Chocked full of fresh mushrooms, dill and parsley, this soup has extremely well-balanced flavors and is very satisfying.

YIELD

6 servings

PREP

20 min

COOK

45 min

READY

65 min

Ingredients

TABLESPOONS BUTTER, UNSALTED

CUPS ONIONS
chopped

SMALL CARROTS
finely minced

POUND MUSHROOMS
fresh, thinly sliced

TEASPOONS DILL WEED, DRIED *

TABLESPOON PAPRIKA
or regular paprika

TABLESPOON SOY SAUCE, SODIUM REDUCED

CUPS CHICKEN BROTH, LOW SALT

CUP MILK
any (I use 1% or 2% milk)

TABLESPOONS ALL-PURPOSE FLOUR

TEASPOON KOSHER SALT
or less, according to your taste

TEASPOON BLACK PEPPER
freshly ground

TEASPOONS LEMON JUICE
fresh

CUP PARSLEY LEAVES
Italian flat-leaf, chopped

CUP 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.