Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup Recipe
Yield: 4
Ingredients: 2 Tbs. butter; 2 cups chopped onion; 1-1/2 to 2 lbs. mushrooms sliced; 1 tsp. salt; 2 to 3 tsp. dried dill; (or 2 to 3 Tbs. freshly minced); 1 Tbs. mild paprika; 2 tsp. fresh lemon juice; 3 Tbs. flour; 2 cups water; 1 cup milk (can be lowfat); at room temperature; Black pepper to taste; 1/2 cup sour cream; (can be reduced-fat variety); Finely minced fresh parsley for the top

(2)

Number of Servings: 4

Ingredients

2 Tbs. butter2 cups chopped onion1-1/2 to 2 lbs. mushrooms, sliced1 tsp. salt2 to 3 tsp. dried dill (or 2 to 3 Tbs. freshly minced)1 Tbs. mild paprika2 tsp. fresh lemon juice3 Tbs. flour2 cups water1 cup milk (can be lowfat), at room temperatureBlack pepper, to taste1/2 cup sour cream (can be reduced-fat variety)Finely minced fresh parsley, for the top

Directions

1. Melt the butter in a kettle or Dutch oven. Add onions, and sauté over medium heat for about 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook for about 15 more minutes, stirring occasionally. Stir in lemon juice.

2. Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, cover, and cook about 10 minutes, stirring often.

3. Stir in milk; add black pepper to taste. Check to see if it needs more salt. Whisk in the sour cream, and heat very gently. Don't boil or cook it after this point. Serve hot, topped with freshly minced parsley.

Serves 4 or 5.

Number of Servings: 4

Recipe submitted by SparkPeople user MFGREEN.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 200.0
Total Fat: 10.6 g
Cholesterol: 27.1 mg
Sodium: 68.8 mg
Total Carbs: 21.7 g
Dietary Fiber: 5.2 g
Protein: 10.0 g

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Member Reviews

BREADSOUP
This was great. I doubles the recipe to feed a large family. I think next time I will make it a little creamer though. I would classify this as an indulgence also but is soooo good. - 6/13/10
NANCYKNOTS
Tastes great, though I'd call this a "rare splurge" recipe even with non-fat milk and low-fat sour cream. Next time I will use more non-fat milk, and increase the flour accordingly. It's obviously less creamy than the full-fat version, but still good. - 4/4/10