Hungarian Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Sour Cream, 3 cup (remove) Milk, 2%, 2 cup (remove) Butter, unsalted, 0.25 stick (remove) Butter, unsalted, 1 stick (remove) Dill weed, dried, 4 tbsp (remove) Paprika, 4 tbsp (remove) Mushrooms, fresh, 3.50 cup, pieces or slices (remove) Onions, raw, 1 cup, chopped (remove) Water, tap, 4 cup (8 fl oz) (remove) Flour, white, 0.75 cup (remove) Soy sauce (shoyu), low sodium, 3 tbsp (remove)
melt 1/4 stick of butter in stock pot and add onions, saute till translusent, add mushrooms, dill, and paprika (Hungarian sweet is the best for this), soy sauce and cook for about 5 minutes or till the mushroom have began to soften. Add the water. Bring to a boil then lower to a simmer for 20 minutes. In another pot melt 1 stick of butter and add the flour to make a roux, add a small amount of the liquid from the mushoom pot to make the roux creamy and cook for 10 minutes. Add the milk to the roux mixture and wisk till thickened. Add the milk to the mushroom pot, and simmer for about 15 minutes. Take off heat and wisk in sour cream . serve hot .
Serving Size: 1 cup
Number of Servings: 16
Recipe submitted by SparkPeople user STEPHHAYES227.
Serving Size: 1 cup
Number of Servings: 16
Recipe submitted by SparkPeople user STEPHHAYES227.
Nutritional Info Amount Per Serving
- Calories: 208.6
- Total Fat: 17.2 g
- Cholesterol: 40.9 mg
- Sodium: 153.5 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.3 g
- Protein: 4.2 g
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