hungarian mushroom soup
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Having traveled throughout the country of Hungary many years ago, we fell in love with the Hungarian food. In nearly every restaurant we ate in, paprika was on the table right along side the salt and pepper.
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yield
6 individuals
prep time
15 Min
cook time
35 Min
method
Stove Top
Ingredients For hungarian mushroom soup
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4 Tbspunsalted butter
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2 cchopped onions
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1/2 clovegarlic, crushed
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1 lbfresh mushrooms, sliced
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2 tspdried dill weed
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1 Tbsppaprika
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2 cchicken broth
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1 Tbspsoy sauce
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1 cmilk
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3 Tbspflour
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ground black pepper to taste
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2 tsplemon juice
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1/4 cchopped fresh parsley
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1/2 csour cream
How To Make hungarian mushroom soup
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1Melt butter in a large pot over medium heat. Saute the onions, and garlic in the butter for 5 minutes.Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
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2In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 minutes, stirring occasionally.
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3Finally, stir in the pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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