Hungarian Mushroom Soup

środa, 29 stycznia 2014

Hungarian Mushroom Soup

Time: 50 mins

Ingredients

  • 4 tablespoons unsalted butter
  • 2 cups chopped onions
  • 1 lb fresh mushrooms, sliced
  • 2 teaspoons dried dill weed (A MUST!)
  • 1 tablespoon paprika
  • 1 tablespoon soy sauce
  • 2 cups chicken broth
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ground black pepper
  • 2 teaspoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/2 cup sour cream

Directions

  • 1 Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken 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 15 more minutes, stirring occasionally.
  • 3 Finally, stir in the salt, 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. Even better the next day!

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