Rustic Hungarian Mushroom Soup

Rustic Hungarian Mushroom Soup

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

  • 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.

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