A creamy mushroom soup packed with flavor
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August 20, 2014
First let me say if you like dill and mushroom this is the soup for you! I wish I had a picture to post but we ate it so quickly that I forgot, I will add it when I make it again! I really really liked this soup and can honestly say I probably ate the whop pot! If you make it before me feel free to add your picture here! Let me know what you think!
Hungarian Mushroom Soup
A creamy mushroom soup packed with flavor
Servings: 6 servings
Calories: 221kcal
Equipment
- Dutch Oven
Ingredients
- ¼ cup butter unsalted
- 2 medium onions chopped
- 1 lb cremini or white mushrooms sliced
- 2 tsp dried dill weed or 1 teaspoon fresh
- 1 tbsp Hungarian paprika
- 1 tbsp soy sauce
- 2 cups chicken broth
- 1 cup light cream or half and half
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp lemon juice
- ¼ cup fresh parsley chopped
- ½ cup sour cream
Instructions
- Cook the onions in butter in a large pot over medium heat until tender, about 5 minutes. Add mushrooms and cook until tender.
- Add dill, paprika, soy sauce and broth. Bring to a boil, reduce heat and simmer 15 minutes covered.
- While the soup is simmering, whisk milk and flour until smooth. Whisk into the soup and simmer an additional 15 minutes.
- Remove from the heat and stir in lemon juice, parsley and sour cream. Season with salt & pepper to taste and serve.
Notes
To make this faster, start the onions and while the onions are cooking, slice the mushrooms.
While the mushrooms are cooking, measure the rest of the ingredients.
If using fresh dill, stir it in along with the sour cream.
Nutrition
Sodium: 926mg | Calcium: 61mg | Vitamin C: 5mg | Vitamin A: 1157IU | Sugar: 4g | Fiber: 2g | Potassium: 408mg | Cholesterol: 55mg | Calories: 221kcal | Trans Fat: 1g | Saturated Fat: 11g | Fat: 18g | Protein: 5g | Carbohydrates: 12g | Iron: 1mg
Sarah says
Sounds good! <3