Thursday, December 07, 2006

hungarian mushroom soup

This is a soup I made for a church dinner and it was a big hit. I got the original recipe from All

4 T unsalted butter
2 cups diced onions
1 lb fresh Crimini mushrooms, sliced (often named "Baby Bellas" in the store)
2 t dried dill weed
2 T paprika
1 T soy sauce
1 t salt
ground black pepper to taste
2 t lemon juice
1/4 c chopped fresh parsley
2 c chicken broth
1 c milk
3 T all-purpose flour
1/2 c sour cream
Melt the butter in a large pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in everything but the milk, flour, and sour creamand reduce heat to low, cover, and simmer for 15 minutes.

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.

Finally, stir in the sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Serves 6.