Hungarian Mushroom Soup
September 29, 2016
"This is my family's favvy mushroom soup! Great on a chilly night with a nice crunchy loaf! Best made the day before serving."
- Serving Size: 1 (371.6 g)
- Calories 282
- Total Fat - 21.4 g
- Saturated Fat - 12.9 g
- Cholesterol - 55 mg
- Sodium - 2315.9 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 5.4 g
- Sugars - 8.3 g
- Protein - 6.4 g
- Calcium - 232.3 mg
- Iron - 1.3 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.1 mg
Melt 2 tablespoons butter in a small pan.
Saute the onions until translucent and just starting to brown.
Add the garlic and saute for another minute.
Add the mushrooms and saute for 5 minutes until mushrooms release their juices.
Add the paprika, dill, salt and pepper; set aside.
In dutch oven, melt 3 tablespoons butter and stir in the flour, constantly whisking for several minutes until the mixture is rich and caramelized brown.
Add the milk, broth and soy sauce, still whisking until the mixture is smooth.
Add the mushroom mixture.
Bring to a boil and reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.
Stir in the sour cream, stirring for another 2 minutes.
Garnish each bowl with chopped fresh parsley and a dollop of sour cream if desired.
Serve with crusty bread.
Tips & Variations
No special items needed.