:max_bytes(150000):strip_icc()/4560116-f84e964251cc48798de9711d747ec81d.jpg)
A warm, filling Hungarian mushroom soup that makes a wonderful cool-weather lunch or dinner. It’s especially great with a side of multigrain bread! Serve it immediately or refrigerate and reheat — I find that it’s just as good if not better the next day.
Ingredients
- 2 tablespoons unsalted butter
- 2 cups chopped onions
- 1 ½ pounds fresh mushrooms, thickly sliced
- 4 ½ teaspoons chopped fresh dill
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon soy sauce
- 2 cups low-sodium chicken broth
- 1 cup skim milk
- 3 tablespoons all-purpose flour
- ½ ripe tomato
- ½ Hungarian wax pepper
- 1 teaspoon salt
- ground black pepper to taste
- ½ cup light sour cream
Directions
Step 1
Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
Step 2
Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.
Tips
I load up on thickly cut mushrooms and use traditional Hungarian sweet paprika. Definitely use the tomato (make sure it's ripe!) and wax pepper. It gives it a totally different flavor.?If you can't find a Hungarian wax pepper, try another mild chile pepper, and just use a smaller piece.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 144 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat4g | 21% |
| Cholesterol19mg | 6% |
| Sodium573mg | 25% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber3g | 10% |
| Total Sugars7g | |
| Protein7g | |
| Vitamin C11mg | 57% |
| Calcium95mg | 7% |
| Iron1mg | 7% |
| Potassium606mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/7371801_SlowCookerVegetableandGroundTurkeySoup_Bibi_2x1-55ae8a43dbf14df3bfbda2af3527e8a4.jpg)
:max_bytes(150000):strip_icc()/8499644_Chicken-Minestrone-Soup_lutzflcat_2x1-db07dc9cfb7843ef83709f914237c677.jpg)
:max_bytes(150000):strip_icc()/8532495-Roasted-Broccoli-Soup-France-C-2x1-1-578c8c942cb24c83bfbd2a703d2bbb35.jpg)
:max_bytes(150000):strip_icc()/Creamy-Tortellini-Soup-2x1-1-172ed064b1ba4792a094b3eb6387cebc.jpg)
:max_bytes(150000):strip_icc()/Roasted-Celeriac-Soup-422ceae0c21c48afa4a3f4baae2afc5c.jpg)
Leave feedback about this