Hungarian Mushroom Soup
6 servings 201 cals
Ingredients:
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced (suggest Morels, Lions’ Mane, Trumpet, Oyster, Shitake or others.)
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
Prep – 15 m and Cooking – 35 m
Preparation:
1. Melt the butter in a large pot over medium heat. Sauté the onions 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 as it thickens.
3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and
sour cream. Mix together and allow to heat through over low heat,
about 3 to 5 minutes. Do not boil. Serve immediately.
Nutrition Facts:
Per Serving: 201 calories; 13.5 g fat; 14.8 g carbohydrates; 7.5 g protein;
32 mg cholesterol; 829 mg sodium.