This Hungarian mushroom soup has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients. My family loves soup and this is one of their favorites.
Ingredients
- unsalted butter: 4 Tbsp
- onions: 2 cups (chopped)
- mushrooms: 1 pound (sliced, fresh)
- chicken broth: 2 cups
- soy sauce: 1 Tbsp
- paprika: 1 Tbsp
- dill weed: 2 tsp (dried)
- milk: 1 cup
- all-purpose flour: 3 Tbsp
- sour cream: 0.5 cup
- fresh parsley: 0.25 cup (chopped)
- lemon juice: 2 tsp
- salt: 1 tsp
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
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Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
-
Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.
