Sunday, March 3, 2013

Hungarian Mushroom Soup

We love soups - lots of different kinds.  When selling our Hillsboro house, our realtor, Barbara Nelson, made this soup for a realtor open house, and was lovely enough to share the leftovers with us.  It's been a favorite ever since.  I've made only a few minor adjustments to suit our tastes.



2 tablespoons butter
1 onion (chopped)
1 (8 ounce) package mushrooms, button or cremini (quartered) [I half cremini mushrooms, then slice them in about 1/8" slices - Cremini's have a bit more texture than the button mushrooms.]
2 teaspoons dill
1 tablespoon paprika  [I love using smoked paprika]
1 tablespoon soy sauce
2 cups chicken stock (or vegetable broth)  [I use chicken broth.]
1 cup milk [fat free or 1% works fine!]
3 tablespoons flour
salt and pepper to taste
2 teaspoons lemon juice [or more!]
1/2 cup sour cream [light sour cream works great]
1/4 cup fresh parsley (chopped)  [I just add dried parsley to the soup when making it, if I don't have fresh on hand]



1. Melt butter in a pot.
2. Add onions and saute until tender.
3. Add mushrooms and saute until the mushrooms are cooked.
4. Add dill, paprika, soy sauce and chicken broth.
5. Reduce heat, cover and simmer for 15 minutes.
6. Mix the milk and flour in a bowl.
7. Add the milk mixture to the pot, cover and simmer for another 15 minutes.
8. Add the lemon juice, salt and pepper.
9. Remove from heat.
10. Add the sour cream and parsley and stir.

Garnish with sour cream and fresh parsley, if desired.


No comments:

Post a Comment