Hungarian Mushroom Soup
"This is my family's favvy mushroom soup! Great on a chilly night with a nice crunchy loaf! Best made the day before serving."
Original is 5 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Melt 2 tablespoons butter in a small pan.
Step 2
Saute the onions until translucent and just starting to brown.
Step 3
Add the garlic and saute for another minute.
Step 4
Add the mushrooms and saute for 5 minutes until mushrooms release their juices.
Step 5
Add the paprika, dill, salt and pepper; set aside.
Step 6
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.
Step 7
Add the milk, broth and soy sauce, still whisking until the mixture is smooth.
Step 8
Add the mushroom mixture.
Step 9
Bring to a boil and reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.
Step 10
Stir in the sour cream, stirring for another 2 minutes.
Step 11
Garnish each bowl with chopped fresh parsley and a dollop of sour cream if desired.
Step 12
Serve with crusty bread.
Tips
No special items needed.
8 Reviews
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