Ingredients
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4
-
2
-
1
-
2
-
1
-
1
-
2
-
1
-
3
-
1
-
-
-
-
-
Directions
Hungarian Mushroom Soup,I got this from Allrecipes & it was submitted by Cathy T. It is by far the best mushroom soup I have EVER had. Quick, simple but so full of flavor & filling!,This is a wonderful soup, particularly for us dill lovers. It’s without the heavy cream you find in other Hungarian soups, and I substituted (as usual) Greek yogurt for the sour cream, with good result. It needs to be doubled as it only serves 4 adults with good appetites. And I think I’ll chop the mushrooms coarsely next time to match the lightness of flavors. Except for a couple of minor differences, this is from the Moosewood Cookbook.
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Steps
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1
Done
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Melt the Butter in a Large Pot Over Med Heat. Saute the Onions in the Butter For 5 Minutes. Add the Mushroom and Saute For 5 More Minutes. Stir in the Dill, Paprika, Soy Sauce and Chicken Broth. Reduce Heat to Low, Cover and Simmer For 15 Minutes. |
|
2
Done
|
in a Separate Small Bowl, Whisk the Milk and Flour Together. Pour This Into the Soup and Stir Well to Blend. Cover and Simmer 15 More Minutes, Stirring Occasionally. |
|
3
Done
|
Finally, Stir in the Salt, 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. Even Better the Next Day! |
