Hungarian Mushroom Soup, from the Moosewood Cookbook

Hungarian Mushroom Soup is a popular dish in Hungarian cuisine, known for its rich and earthy flavors. It is often served with a dollop of sour cream on top.

This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Hungarian Mushroom Soup, from the Moosewood Cookbook

Cooking Method: Saute, Simmer Cuisine: Hungarian Courses: Dinner, Lunch, Soup, Vegetarian Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Winter

Ingredients

Servings

• 3 tablespoon Butter
• 1 large Onion
• 1 pound Fresh Mushrooms
• 2 teaspoon Paprika
• 1 teaspoon Dried Dill Weed
• 2 tablespoon Tamari or Soy Sauce
• 2 tablespoon Lemon Juice
• 3 tablespoon Flour
• 2 cup Milk
• 1 cup Sour Cream
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Melt the butter in a large soup pot. Add the onions and sauté on medium heat for about 5 minutes, until the onions are soft.
2. Add the mushrooms, paprika, and dill. Stir well and sauté for another 5 minutes.
3. Mix in the tamari or soy sauce and lemon juice. Reduce the heat to low, cover, and simmer for 15 minutes.
4. In a separate bowl, whisk together the flour and milk until well blended. Slowly pour this mixture into the soup, stirring constantly.
5. Simmer for 10 more minutes, stirring occasionally.
6. Remove the pot from the heat and stir in the sour cream, salt, and black pepper.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 16g6%

Sugars 4g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.