Hungarian Mushroom Soup

SUBMITTED BY: HAMM PHOTO BY: LynnInHK

"My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients."

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

READ REVIEWS (281)

DIRECTIONS

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black 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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 12, 2004 by ISSA

I give this soup a round of applause!!! Okay, I may sound like a total idiot, but I just loved this! I was expecting it to be similar to Cream of Mushroom Soup, but it was more of a flavorful soup than a creamy, rich one. True, it was rich even though we used Skim Milk and Light Sour Cream. But it was fabulous nonethless! I can understand why some previous reviewers opted to lessen the lemon juice and dill. However, I think they all added to the flavor in a wonderful, round-about way. The only change I made is to use fresh basil instead of parsley because our parsley plant is, um, dead, but it was still excellent! With some bread and a salad, this soup is a complete meal. This might sound weird, but next time, I would consider adding some bacon. I think that would kick up the flavor another notch! (Quoting Emeril now :o) Some potatoes or chicken added might be good as well. Then it would be almost like chicken stroganoff soup? Yummy. This is one of my favorite soups!!! Oh, by the way, it was so easy to make! I am 15 years old and have only been cooking for about a year or so and found it SO easy! In fact, I did it while doing my homework. HIGHLY RECOMMENDED!!!

22 users found this review helpful

Reviewed on Apr. 27, 2003 by BETTIJOAN

This soup is absolutely delicious, and SO easy to make. My husband (who happens to be Hungarian) really liked it. Even though I used lowfat low sodium chicken broth, fat free sour cream, 2 tbsp dried parsley instead of fresh, lite soy sauce and 2% milk, it still had a very rich and flavorful taste. Here's a tip for slicing your mushrooms....use your eggslicer. Works like a dream!

16 users found this review helpful

Reviewed on Aug. 5, 2003 by RBCONLEY

I love this soup. I read the other reviews, and I didn't think there was too much dill or lemon, it could have used a little more. If you enjoy eastern european food (german, austrian, hungarian) you'll love this soup. I did modify by adding 2 cups of diced potatoes at the stage that I added the broth. I thought there would be plenty for leftovers, but that wasn't the case. Three people ate the entire batch. I will make double next time.

13 users found this review helpful

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