Wednesday, 13 January 2010

Hungarian Mushroom Soup

One of my favourite things about the fall and winter is making soups and homemade bread. It just feels cozy making soup while it's cold outside. Add fresh, warm bread slathered in butter and you' have total comfort food! Most of the work with this soup is cutting up the onions and mushrooms. Once that's done it's easy to put together.

1/4 cup butter or margarine
2 cups onions, chopped
1lb mushrooms, sliced (I used button mushrooms)
2 tsp dillweed
1 tbsp paprika
1 tbsp soy sauce
2 cups chicken broth
1 cup milk
3 tbsp flour
1 tsp salt
to taste black pepper
2 tsp lemon juice
1/4 cup fresh parsley (optional - I didn't add it)
1/2 cup sour cream

Melt butter in a large saucepan over medium heat. Saute onions for 5 minutes. Add mushrooms and saute for 5 more minutes. Stir in dillweed, paprika, soy sauce and chicken broth. Reduce heat to low. Cover and simmer for 15 minutes.

In a separate small bowl, whisk milk and flour together until smooth. Pour this into the soup and stir well until blended. Cover and simmer for 15 minutes.

Stir in the salt, pepper, lemon juice, parsley (if using) and sour cream. Mix together and allow soup to heat through over low heat (do not let it boil!). Serve immediately.

Yield: 6 servings

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