Posted by Earthy mushrooms are the savory stars of this creamy, pungent, satisfying Hungarian mushroom soup.
Servings: 6
Ingredients
- 4 Tablespoons butter
- 1 large onion (diced )
- 1 pound mushrooms sliced (white, cremini and/or a mix of wild mushrooms like chanterelles)
- 3 Tablespoons flour
- 1 Tablespoon paprika
- 3 cups vegetable stock (chicken stock or bone broth)
- 3 Tablespoons soy sauce
- 1 cup 2% milk
- 1/2 cup sour cream
- 1 Tablespoon lemon juice
- 1 Tablespoon chopped fresh dill (or 2 tsp. dried dill)
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Instructions
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Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
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Mix in the flour and paprika and let it cook for 2-3 minutes.
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Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
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Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.
Nutrition
Calories: 177kcal | Carbohydrates: 12g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1080mg | Potassium: 408mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 7.4mg | Calcium: 85mg | Iron: 1.2mg
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