Hungarian Mushroom Soup

Image courtesy of Food.com

Recipe from

Food.com

Prep Time

5 minutes

Cooking Time

40 minutes

Total Time

45 minutes

Serves

6

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

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.
Add dill, thyme, paprika, garlic and lemon juice. Cook for 2 minutes.
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.
Do not boil the soup only simmer it.
Add sour cream and stir.
Garnish with parsley and serve with fresh bread.

Nutrition

Calories:452cal (23%), Carbohydrates:61g (20%), Protein:16g (32%), Fat:17g (26%), Saturated Fat:6g (38%), Polyunsaturated Fat:2g, MonounsaturatedFat:9g, Cholesterol:14mg (5%), Sodium:1531mg (67%), Potassium:869mg (25%), Fiber:6g (25%), Sugar:9g (10%), Vitamin A:1427IU (29%), Vitamin C:49mg (59%), Calcium:126mg (13%), Iron:4mg (22%)

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