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Hungarian Mushroom Soup

You'd think you were eating at a fine restaurant when you taste this cream soup. It's so delicious! —Sandy Vaughn, Central Point, Oregon
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 large sweet onion, chopped
  • 1/4 cup butter, cubed
  • 3/4 pound sliced fresh mushrooms
  • 3 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon dill weed
  • 3/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup 2% milk
  • 1 tablespoon soy sauce
  • 1/2 cup sour cream
  • 2 teaspoons lemon juice

Directions

  • In a large saucepan, saute onion in butter for 2 minutes. Add mushrooms; cook until mushrooms are tender, 4-5 minutes longer.
  • Stir in the flour, paprika, dill, salt and pepper until blended. Gradually stir in the broth, milk and soy sauce. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; cover and simmer for 15 minutes.
  • Just before serving, stir in sour cream and lemon juice (do not boil).
Nutrition Facts
1 cup: 275 calories, 18g fat (12g saturated fat), 57mg cholesterol, 1249mg sodium, 20g carbohydrate (10g sugars, 3g fiber), 8g protein.

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