Hungarian Mushroom Soup
3 T. unsalted butter
2 carrots, chopped
1 cup chopped onions
1 pound fresh mushrooms, sliced
1 tsp dried dill weed
1 ½ tsp paprika
1 T. soy sauce
2 cups chicken broth
1 cup milk
2-3 T. flour
½ - ¾ tsp salt
Ground black pepper to taste
2 teaspoons lemon juice
2 tsp dried parsley flakes
1/2 cup sour cream (regular or lite)
1. Melt the butter in a large pot over medium heat. Saute the carrots and 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.
1- I like to use a combination of 8 oz. portabella mushrooms and 8 oz. button mushrooms. The portabellas cook up firmer than the buttons and give the soup a nice texture.
2- Adjust the amount of flour according to how thick you like your soup.
3- If you have an Aldi store in your area, they always have a good price on portabella mushrooms - much less expensive than other grocery stores.
4- This soup is wonderful even without the sour cream, so, if you're cutting down on fat, just leave it out.
5- I've used leftovers of this soup as a sauce over pasta. It's also good served over a wild rice blend, or with rice simply added to the soup.