Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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

Total Time Prep: 20 min. Cook: 30 min.

Yield 4 servings

Test Kitchen Approved

Fill up on fungi with Hungarian mushroom soup. It's packed with paprika and sweet onion, making a colorful, warming meal that's best served with crusty homemade bread.

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.

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

Recipe Creator