Hungarian Mushroom Soup - sort of
Hungarian Mushroom Soup uses dill but one day when I didn't have any dill I substituted oregano for a different flavor that I think you'll love.
Servings: 4
Calories: 220kcal
Ingredients
- 4 Tablespoons unsalted butter
- 2 cups chopped onions
- 8 ounces fresh mushrooms, sliced
- 2 teaspoons oregano
- 1 Tablespoon sweet paprika
- 1 good dash of smoked paprika, optional
- 1 Tablespoon soy sauce
- 2 cups vegetable broth, plus ½ cup more if necessary at the end of cooking
- 1 cup milk
- 3 Tablespoons all-purpose flour
- 1 teaspoon salt
- ground black pepper, to taste
- 2 teaspoons lemon juice
- ¼ cup chopped fresh parsley
- ½ cup sour cream
- 1 ½ cups cooked rice; brown or basmati, optional
- Extra sour cream and parsley for garnish, optional
Instructions
- Melt 4 Tablespoons butter in a large pot over medium heat. Sauté 2 cups onions in the butter until they just start to brown; about 5 minutes. Add 8 ounces sliced mushrooms and sauté for 5 more minutes. Stir in 2 teaspoons oregano, 1 Tablespoon sweet paprika, good dash or smoked paprika, 1 Tablespoon soy sauce and 2 cups broth. Reduce heat to low, cover, and simmer for 10 minutes.
- In a separate small bowl, whisk 1 cup milk and 3 Tablespoon flour together. Pour this into the soup and stir well to blend. Cover and simmer for 10 more minutes, stirring occasionally.
- Finally, stir in 1 teaspoon salt, ground black pepper, 2 teaspoons lemon juice, ¼ cup parsley and ½ cup sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
- (If the soup seems more thick than you want, add another ½ cup vegetable broth.
- Serve immediately with 1 ½ cups cooked rice and extra sour cream to stir in if desired.
Nutrition
Calories: 220kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 1340mg | Potassium: 460mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1895IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 1.8mg