Hungarian Mushroom Soup

Hungarian Mushroom Soup

from allrecipes.com
Soup
50 min
6 servings
201 kcal / serving

This hearty Hungarian mushroom soup is seasoned generously with paprika, fresh parsley, and lemon juice. Sour cream makes it rich and creamy.

Ingredients

  • 4 tablespoonsunsalted butter
  • 2 cupschopped onions
  • 1 poundfresh mushrooms, sliced
  • 2 cupschicken broth
  • 1 tablespoonsoy sauce
  • 1 tablespoonpaprika
  • 2 teaspoonsdried dill weed
  • 1 cupmilk
  • 3 tablespoonsall-purpose flour
  • ½ cupsour cream
  • ¼ cupchopped fresh parsley
  • 2 teaspoonslemon juice
  • 1 teaspoonsalt
  • ground black pepper to taste

Directions

  1. 1

    Gather the ingredients.

  2. 2

    Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.

  3. 3

    Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.

  4. 4

    Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.