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hungarian mushroom soup with rice and sour cream
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5 from 2 votes

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Servings: 4
Calories: 220kcal
Author: Sally Humeniuk

Ingredients

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