Hungarian Mushroom Soup

Recipe from Kim & George, derived from Food.com.

Prep time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes
Serves 6

Skill level (1 easiest – 5 hardest): 1

Ingredients

• 4 Tbsp. of salted butter
• 3 cups white onions, chopped
• 24 oz. mushrooms, sliced (use a mix of different: cremini, button, etc.)
• 3 tsp. dried dill weed
• 1.5 tsp. dried thyme
• 1.5 Tbsp. Hungarian paprika
• 3 tsp. lemon juice
• 3 cloves garlic, grated
• 4 cups chicken, vegetable or beef broth
• 2 Tbsp. soy sauce
• 4.5 Tbsp. all purpose flour
• 1.5 cups whole milk
• 3/4 cup sour cream or crème fraiche
• 3 Tbsp. chopped parsley

Instructions

1. Melt butter in a soup pot or Dutch oven. Sauté onions for a few minutes and then add mushrooms. Cook for 8-10 minutes on medium heat stirring occasionally.
2. Add dill, thyme, paprika, garlic and lemon juice. Cook for 2 minutes.
3. Add broth and soy sauce. Simmer on low to medium heat for a few minutes. In a bowl mix whole milk with all purpose flour removing lumps. Add to the soup while stirring to avoid curdling. Simmer soup to desired thickness.
4. Do not boil the soup only simmer it.
5. Add sour cream and stir.
6. Garnish with parsley and serve with fresh bread.

Nutrition

Calories: 226.9, Calories from Fat 129g 57%, Total Fat 14.3g 22%, Saturated Fat 8.5g 42%, Cholesterol 38.8mg 12%, Sodium 947.2mg 39%, Total Carbohydrate 20g 6%, Dietary Fiber 3.1g 12%, Sugars 6.5g 25%, Protein 7.6g 15%