Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Total time: 50
Yield: 6
Ingredients: 4 tablespoons unsalted butter; 2 cups chopped onions; 1 pound fresh mushrooms, sliced; 2 cups chicken broth; 1 tablespoon soy sauce; 1 tablespoon paprika; 2 teaspoons dried dill weed; 1 cup milk; 3 tablespoons all-purpose flour; 0.5 cup sour cream; 0.25 cup chopped fresh parsley; 2 teaspoons lemon juice; 1 teaspoon salt; ground black pepper to taste

Recipe by stormycook from allrecipes.com

Soup 50 Mins.

Ingredients

6 servings

•

4 tablespoons unsalted butter
•

2 cups chopped onions
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1 pound fresh mushrooms, sliced
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2 cups chicken broth
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1 tablespoon soy sauce
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1 tablespoon paprika
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2 teaspoons dried dill weed

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1 cup milk
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3 tablespoons all-purpose flour
•

0.5 cup sour cream
•

0.25 cup chopped fresh parsley
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2 teaspoons lemon juice
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1 teaspoon salt
•

ground black pepper to taste

Instructions

Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.