Hungarian Mushroom Soup

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Hungarian Mushroom Soup

  • 12 ounces Fresh Mushrooms, sliced
  • 2 cups onions, chopped
  • 2 tablespoons butter
  • 1 teaspoon dill weed
  • 1-tablespoon tamari soy sauce
  • 1-tablespoon paprika
  • 2 cups water

Clean and slice the mushrooms. Put your soup pot on a low medium heat (2 out of 10 on my electric range) and dry cook the mushrooms for about 10 minutes. This will bring out much richer flavor and keep the mushrooms from absorbing too much liquid and getting mushy. Add 2 TBSP of butter and 2 cups of onions and continue cooking on low heat so the onions sweat, enriching the flavor. Add the dill weed, paprika and tamari sauce and let cook for a minute or two to release their flavors before adding the 2 cups of water. Cover and bring the heat up to about 4 of 10 on the stove, a low-medium heat. Let simmer for about 10 minutes.

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1-cup milk

While the mushrooms are simmering, in a separate pan melt 2 TBSP of butter. Add 3 TBSP flour and mix into a roux and cook. Raw flour is yucky. It will get a rich golden brown. Add the milk and cook for a few more minutes. (I mix up nonfat dry milk for my cup of milk since I use too little milk to buy fresh.)  Add to the mushrooms, stir in and cover and simmer about 10 more minutes.

  • 1/2 fresh lemon juiced
  • 1-cup fresh parsley
  • Pepper
  • 1/2 cup sour cream
  • 1 tsp dill weed

Add the lemon juice, chopped parsley, sour cream, dill weed and pepper. You can serve garnished with parsley or a dollop of sour cream or both.

Per serving: 190 Calories; 14 g Fat (61% calories from fat); 4 g Protein; 14 g carbohydrate; 34 mg Cholesterol; 288 mg Sodium

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2 responses

  1. We’ve been on a soup kick here lately (I think due to the flu) so I think I will give this one a try! I’m not normally a fan of mushroom soup per-see but I like mushrooms IN my soup. 😛 Somehow this one seems a bit different and worth a try. 😉

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