Hungarian Mushroom Soup
Chocked full of fresh mushrooms, dill and parsley, this soup has extremely well-balanced flavors and is very satisfying.
fresh, thinly sliced
dill weed, dried
or regular paprika
soy sauce, sodium reduced
chicken broth, low salt
any (I use 1% or 2% milk)
or less, according to your taste
Italian flat-leaf, chopped
light or regular
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.