Hungarian Mushroom Soup

[Sinclairwife]

Hungarian Mushroom Soup

Comments: On a cold Winter's night, this soup is just fantastic. It is pretty rich. You can use any mushrooms you like. I think that portobellos would be incredible.

1 tablespoon unsalted butter
2 cups chopped onions
1-½ pound fresh mushrooms, sliced
1 to 2 teaspoons dried dill weed
1 tablespoon paprika
2 teaspoons to 1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
Freshly ground black pepper to taste
2 teaspoons lemon juice
¼ cup chopped fresh parsley
½ cup sour cream

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms & saute for 5 more minutes. Stir in the dill, paprika, soy sauce, & broth. Reduce heat to low, cover, & simmer for 15 minutes.


In a separate small bowl, whisk the milk & flour together. Pour this into the soup & stir well to blend. Cover & simmer for 15 more minutes, stirring occasionally.

Finally, stir in the salt, ground black pepper, lemon juice, parsley, & sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. This goes terrific with hot, homemade crusty bread.

Makes 6 servings.

[Kimberlina]

I've been making this for DH for about a year now. He loves it. I do add just a splash of vinegar to it, though.