HUNGARIAN MUSHROOM SOUP

Hungarian Mushroom Soup image

Provided by Verelucky

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

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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
ground black pepper
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

Steps:

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.
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.
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!

Nutrition Facts : Calories 202.7, Fat 13.9, SaturatedFat 8.2, Cholesterol 36, Sodium 849.2, Carbohydrate 14.3, Fiber 2.3, Sugar 4.9, Protein 7.4