Hungarian Mushroom Soup
A delicious mushroom soup from Hungary
Servings: 4
Ingredients
- 4 Tbsp butter
- 2 cups chopped onion
- 1 lb white mushrooms sliced
- 2 tsp dried dill weed
- 1 Tbsp paprika
- 1 Tbsp soy sauce
- 2 cups chicken broth (with 1-2 mushroom bouillon cubes added, if you have them)*
- 1 cup milk
- 3 Tbsp flour
- 1 tsp salt, pepper to taste
- 2 tsp lemon juice
- ½ cup sour cream, or coconut milk
- finely minced fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat. Sauté onions for 5 minutes. Add mushrooms and sauté 5 minutes more.
- Stir in dill, paprika, soy sauce, and broth.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Whisk milk and flour together. Add to soup, and stir well. Cover and simmer 15 minutes more, stirring occasionally.
- Stir in salt, pepper, lemon juice, and sour cream, and heat well without boiling.
- Serve hot, topped with freshly minced fresh parsley.
Notes
*If you can get Better than Bouillon Mushroom base, it would work well
*This soup can be made vegetarian by substituting the chicken stock with vegetarian stock.
