TO-DIE-FOR RUSTIC HUNGARIAN MUSHROOM SOUP
Created by Kelly
Rustic Hungarian Mushroom Soup is seriously delicious and it will become a family favorite recipe.
“Only the pure in heart can make a good soup.” – Ludwig van Beethoven
Soup. Don’t you just love that word? On a cold winter day, nothing can warm you up more than a bowl.
I’ve always loved a creamy mushroom soup, but this soup is out of this world. It can be quite addicting.
Rustic Hungarian Mushroom Soup
Servings: 4-6
Time: 30 mins
Credit: (This recipe is adapted from the Moosewood cookbook)
Ingredients
- 3 tablespoons butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced (any kind – a mix is the best)
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian paprika
- 1 tablespoon soy sauce or liquid aminos
- 2 cups chicken or veggie broth
- 1 cup milk or plain almond milk
- 3 tablespoons all-purpose flour
- ground black pepper to taste
- 2 teaspoons lemon juice (I add more because I love lemon!)
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons chopped fresh parsley
Directions
- Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, liquid aminos (or soy sauce) and broth. Reduce heat to low. Cover and simmer for 15 minutes.
- Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
- Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yogurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish and serve with crusty warm bread.
Tips:
1) Use real lemon juice instead of the bottled kind.
2) You can substitute fresh parsley with dried but only use two teaspoons.
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