Hungarian Mushroom Soup
I know some people really hate mushrooms, but I think that they are delicious. I love to add them to soups, salads and sandwiches. This recipe doesn't take too much work to put together and is delicious served with a salad and some crusty bread.
Other Soup Wednesday Posts: Pumpkin Black Bean Soup, Caprese Soup, Jalapeno Beer Cheese Soup, Tomato Basil Avocado Soup and Southern New Year's Day Soup.
From Closet Cooking.
-2 tablespoons butter
-1 onion, diced
-1 pound mushrooms, sliced
-1/4 cup flour
-1 tablespoon paprika
-4 cups vegetable broth
-2 teaspoons dried dill
-1 tablespoon soy sauce (optional)
-salt and pepper to taste
-1/2 cup sour cream
-1 splash lemon juice
|Melt the butter in a large saucepan, heat the mushrooms and onions until the mushrooms are reduced.
|They should reduce to about half.
|Stir in the flour and paprika, cook for three minutes.
|Add in the vegetable broth, soy sauce and dill.
Bring to a boil, then reduce to a simmer, simmering for 15 minutes.
|Remove from the heat, stir in the lemon juice and sour cream.
Add fresh dill to the top if necessary.