Hungarian Mushroom Soup

Paprika (Hungarian, if you wish) is combined with mushrooms, onion, broth and sour cream, and seasoned also with dill weed in this soup.

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Ingredients:

• 4 Tbsp Unsalted Butter
• 2 cups Chopped Onions
• 1 lb Fresh Mushrooms (assorted varieties, sliced)
• 2 tsp Dried Dill Weed
• 1 Tbsp Paprika
• 1 Tbsp Soy Sauce
• 2 cups Chicken (or vegetable) Broth
• 1 cup Milk
• 3 Tbsp All-Purpose Flour
• 1/2 tsp Salt
• Black pepper to taste
• 2 tsp Lemon Juice
• 1/4 cup Chopped Fresh Parsley
• 1/2 cup Sour Cream

Method

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes. In a small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally. Finally, stir in the salt, ground black 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.

Notes:

Number of servings: 4

Submitted By: Suzy Horvath
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