Hungarian Mushroom Soup
Cuisine | : | Hungarian |
Calories | : | 226 |
Type | : | Non Vegetarian |
Serving Size | : | 4 |
Course | : | Soup |
Preparation Time | : | 45 Min |
INGREDIENTS
No | Ingredient | Quantity | Measure Type |
---|---|---|---|
1 | Mushrooms | 12 | Ounces |
2 | Onions | 2 | cup chopped |
3 | Butter | 2 | Tablespoon |
4 | Flour | 3 | Tablespoon |
5 | Milk | 1 | Cup |
6 | Dill weed | 2 | Tablespoon |
7 | Hungarian sweet paprika | 1 | Tablespoon |
8 | Salt | 1 | Teaspoon |
9 | tamari soy sauce | 1 | Tablespoon |
10 | stock | 2 | Cup |
11 | Lemon juice | 2 | Teaspoon |
12 | Parsley | 1/4 | cup chopped |
13 | Ground pepper | 0 | To taste |
14 | Sour cream | 1/2 | Cup |
Recipe Details
This classic soup is a wonderful preparation of wild mushrooms. Their flavor reigns in every rich bite, and the large mushroom pieces are deliciously meaty.
Cooking Instructions
1. Saute onions in 2 Tbsp stock, salt lightly.
2. A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
3. Cover and simmer 15 minutes.
4. Melt butter in large saucepan.
5. Whisk in flour and cook, whisking, a few minutes.
6. Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
7. Stir in mushroom mixture and remaining stock.
8. Cover and simmer 10-15 minutes.
9. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
2. A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
3. Cover and simmer 15 minutes.
4. Melt butter in large saucepan.
5. Whisk in flour and cook, whisking, a few minutes.
6. Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
7. Stir in mushroom mixture and remaining stock.
8. Cover and simmer 10-15 minutes.
9. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
10. Serve garnished with parsley.
Garnishing Instructions
Garnish with parsley.
Serving Instructions
Serve immediately.