Hungarian Mushroom Soup
Recipe: #2328
November 10, 2011
"One of my favorite soups, I absolutely love it. The lemon really adds something special. Rich and creamy, but you can successfully use low fat products with this soup. My husband is not a fan of dill, so I use thyme. Recipe courtesy of HAMM at Allrecipes."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (270.3 g)
- Calories 250.5
- Total Fat - 17.9 g
- Saturated Fat - 4.5 g
- Cholesterol - 9.6 mg
- Sodium - 1170.8 mg
- Total Carbohydrate - 20.8 g
- Dietary Fiber - 5.6 g
- Sugars - 5.4 g
- Protein - 3.2 g
- Calcium - 115.7 mg
- Iron - 1 mg
- Vitamin C - 17.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
In a separate 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.
Step 3
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.
Tips & Variations
No special items needed.
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