LeeAnn
Senior Cook
Hungarian Mushroom Soup
This is a wonderful soup. Depending on the mushroom you use, it will be either richer or more mild. It is better the next day also, as is alot of soups. But that's not saying that it is not wonderful the first day.
2 Tbl. butter
2 cups chopped onion
1 1/2 to 2 lbs. mushrooms, sliced
1 tsp. salt
2 to 3 tsp. dried dill (or 2-3 Tbl. freshly minced)
1 Tbl. mild paprika
2 tsp. fresh lemon juice
3 Tbl. flour
2 cups water
1 cup milk at room temp. (can be lowfat)
black pepper to taste
1/2 cup sour cream (can be reduced fat)
finely minced fresh parsley, for the top
1. Melt the butter in a kettle or dutch oven. Add onions, and saute over medium heat for about 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook for about 15 more minutes, stirring occasionally. Stir in lemon juice.
2. Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium low heat. Add water, cover, and cook about 10 minutes, stirring often.
3. Stir in the milk; add black pepper to taste. Check to see if it needs more salt. Whisk in the sour cream and heat very gently. Don't boil or cook after this point. Serve hot, topped with freshly minced parsley.
This is a wonderful soup. Depending on the mushroom you use, it will be either richer or more mild. It is better the next day also, as is alot of soups. But that's not saying that it is not wonderful the first day.
2 Tbl. butter
2 cups chopped onion
1 1/2 to 2 lbs. mushrooms, sliced
1 tsp. salt
2 to 3 tsp. dried dill (or 2-3 Tbl. freshly minced)
1 Tbl. mild paprika
2 tsp. fresh lemon juice
3 Tbl. flour
2 cups water
1 cup milk at room temp. (can be lowfat)
black pepper to taste
1/2 cup sour cream (can be reduced fat)
finely minced fresh parsley, for the top
1. Melt the butter in a kettle or dutch oven. Add onions, and saute over medium heat for about 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook for about 15 more minutes, stirring occasionally. Stir in lemon juice.
2. Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium low heat. Add water, cover, and cook about 10 minutes, stirring often.
3. Stir in the milk; add black pepper to taste. Check to see if it needs more salt. Whisk in the sour cream and heat very gently. Don't boil or cook after this point. Serve hot, topped with freshly minced parsley.