Description
This Hungarian Mushroom Soup is a great choice for a cozy, warm dinner. It’s equally delicious warmed up the next day for a delicious lunch!
Ingredients
Scale
- 4 Tbsp. butter
- 1 large onion, diced
- 1 pound mushrooms sliced into large bite-size pieces
- 3 Tbsp. all-purpose flour
- 1 Tbsp. paprika
- 3 cups chicken stock
- 3 Tbsp. soy sauce
- 1 cup milk
- ½ cup sour cream
- 1 Tbsp. lemon juice
- 2 tsp. dried dill weed
- 1 heaping Tbsp. dried parsley
- Salt and pepper to taste
Instructions
- In a large saucepan over medium heat, melt the butter. Add the onions and mushrooms. Cook until the mushrooms have released their liquids and those liquids have evaporated. This should take about 10-15 minutes.
- Mix the flour and paprika into the mushroom mixture, stirring well. Cook for 2-3 minutes.
- Next add the stock, soy sauce, and milk. Bring this to a gentle boil, reduce heat, and simmer about 10 minutes.
- Remove the saucepan from the heat. Mix in the sour cream, lemon juice, dill, and parsley. Add salt and pepper to taste.