Hungarian Mushroom Soup

We love mushrooms and we LOVED this soup! A perfect lunch for two. 

2 Servings

2 tbsp   Butter

1 cup   Yellow Onion, chopped

8 oz   Fresh Baby Bella Mushrooms, sliced

1 tsp   Dried Dill

½ tbsp   Paprika

1 tbsp   Soy Sauce (low sodium preferred)

2 cups   Chicken Broth

1 cup   Milk

1 ½ tbsp   Flour

Pepper to taste

2 tsp   Lemon Juice

1 tbsp   Dried Parsley

1/4 cup   Sour Cream

1)  Melt the butter in a medium pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes.

2)  Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

3)  In a separate small bowl, whisk the milk and flour together. Pour into the soup and stir well until blended. Cover and simmer for 15 more minutes, stirring occasionally.

4)  Finally, 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 and enjoy!

CLICK HERE Printable Recipe

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