Don't miss another issue…      Subscribe

Hungarian Mushroom Soup

 
Hungarian Mushroom Soup
43

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

Trans-fat Free, Good source of fiber
 

Ingredients

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

Directions

  1. 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.

  2. 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.

  3. 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 20160% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 542mg 23%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 15g
Vitamin A 51% Vitamin C 19%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed