Hungarian Mushroom Soup
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Hungarian Mushroom Soup

    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.

  2. #2

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    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.

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