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Hungarian Mushroom Soup

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Ingredients

Adjust Servings:
4 tablespoons unsalted butter
2 cups chopped onions
1 lb fresh mushrooms, sliced
2 teaspoons dried dill weed (a must!)
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt

Nutritional information

202.7
Calories
125 g
Calories From Fat
13.9 g
Total Fat
8.2 g
Saturated Fat
36 mg
Cholesterol
849.2 mg
Sodium
14.3 g
Carbs
2.3 g
Dietary Fiber
4.9 g
Sugars
7.4 g
Protein
293 g
Serving Size

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Hungarian Mushroom Soup

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    Cuisine:

    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.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    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!

    Avatar Of Elise Griffin

    Elise Griffin

    Flavor fanatic infusing dishes with bold and aromatic seasonings.

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