Hungarian Mushroom Soup

I eyed the ingredients and used parsley in place of dill (it already called for it and I just added extra) and I used Bragg's Liquid Aminoes in place of the soy sauce. I used vegetable broth in place of the chicken broth and I think that was the main changes. Very good on a day like today and was very filling.

Hungarian Mushroom Soup

Rated: Submitted By: HAMM Photo By: LynnInHK Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 6

"This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling."

INGREDIENTS:

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

1 cup milk 3 tablespoons all-purpose flour 1 teaspoon salt ground black pepper to taste 2 teaspoons lemon juice 1/4 cup chopped fresh parsley 1/2 cup sour cream

DIRECTIONS:

1.	Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2.	In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
3.	Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

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Printed from Allrecipes.com 12/7/2012