Easy Hungarian Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was printed in a local paper here in PDX. This is an amazing soup to serve with crusty bread on a winter day. It is also a wonderful topping for rice, pasta or meat. Ingredients:
6 tablespoons butter |
1 1/2 cups chupped onions |
4 teaspoons hungarian paprika |
4 teaspoons dried dill |
2 teaspoons pepper |
2/3 cup flour |
1 2/3 cups milk |
2 2/3 cups water |
4 cups sliced mushrooms |
2 tablespoons soy sauce |
2 tablespoons lemon juice |
1/2 cup sour cream |
3 tablespoons minced fresh parsley |
Directions:
1. In large sauce pan melt butter and saute the onion until translucent.
2. Add paprika, dill, salt and pepper.
3. Whisk in flour.
4. Add milk, water, and mushrooms and bring to a near boil.
5. Reduce heat and simmer (stirring occasionally) for 30 minutes.
6. Remove from heat and stir in soy sauce, lemon juice, sour cream and parsley.
7. Serve warm.
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