Hungarian Mushroom Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Hungarian Mushroom Soup

1. Unsalted butter - 4 tablespoons
2. Chopped onions - 2 cups
3. Fresh mushrooms, sliced - 1 pound
4. Chicken broth - 2 cups
5. Soy sauce - 1 tablespoon
6. Paprika - 1 tablespoon
7. Dried dill weed - 2 teaspoons
8. Milk - 1 cup
9. All-purpose flour - 3 tablespoons
10. Sour cream - ½ cup
11. Chopped fresh parsley - ¼ cup
12. Lemon juice - 2 teaspoons
13. Salt - 1 teaspoon
14. Ground black pepper to taste - 1 teaspoon

How to cook deliciously - Hungarian Mushroom Soup

1. Stage

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.

2. Stage

Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.

3. Stage

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.