Hungarian Mushroom Soup
Source of Recipe
Janice @ Recipezaar
Recipe Introduction
Level 1 ~ Pro/Fat & Veggies ~ Janice's quote: Although this recipe is easy to make, it has a great, complex taste-and it's low carb too. My family loves it, and I hope you do too.
Deb's note: My spice tweaks are in {..}. We love this soup!
List of Ingredients
4 tablespoons butter
2 cups chopped onions
1 pound sliced fresh mushroom
2 cups chicken broth
1 tablespoon paprika {1 1/2 tablespoons}
1 tablespoon soy sauce (1 1/2 tablespoons)
1 teaspoon dried dill weed {1 1/2 teaspoons}
1 cup heavy cream
1 teaspoon salt
1 dash fresh ground pepper
2 teaspoons lemon juice
1/3 cup sour cream
chopped fresh parsley (to garnish)
Recipe
1. Melt butter over medium heat, using a large pot.
2. Add onions and saute for 5 minutes.
3. Add mushrooms and saute for 5 more minutes.
4. Stir in the chicken broth, paprika, soy sauce and dill weed.
5. Reduce to low, cover and simmer 15 minutes.
6. Pour heavy cream into soup and blend well.
7. Simmer, covered, for 10 more minutes.
8. Stir in salt, pepper, lemon juice and sour cream.
9. Heat through for 4 or 5 minutes.
10. Serve garnished with fresh parsley.
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* Deb's note: I omit the parsley as a garnish, but sometimes I'll toss in dried parsley while cooking for color.
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