Friday, January 13, 2012

Hungarian Mushroom Soup

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This recipe was given to me from a friend who thought it would make an excellent addition to my blog.  I agree.  It has a nice creamy mushroom taste.  Very subtle flavors.  It definitely does not have an over-powering taste.  I could almost add more paprika next time and possible more chicken base for the flavor.  Get yourself a good Hungarian Paprika - don't cheap out on it.  It makes all the flavor worth it.  I served it to my parents one night with cheeseburgers on the side and there wasn't much left.  Enough for me to have some for lunch the next day.... and of course it was even better then.  I just used plain old mushrooms - but next time I might chop up Portobello mushrooms and use those instead. 

Hungarian Mushroom Soup

4 tablespoons butter
1 large onion, chopped
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon Hungarian Paprika
1 tablespoon soy sauce
2 cups water*
1 tablespoon chicken base*
3 tablespoons flour
1 cup milk
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons lemon juice
2 tablespoons parsley
1/2 cup sour cream

Melt butter in a large pot over medium heat.  Saute the onions for 5 minutes then add mushrooms and saute for 5 more minutes.  Stir in dill, paprika, soy sauce, water and chicken base.  Reduce heat to low; cover and simmer 15 minutes.  In a separate bowl whisk flour and milk together.  Pour this into the soup and whisk well to blend.  Cover and simmer for another 15 minutes stirring occasionally.  Finally stir in salt, pepper, lemon juice, parsley and sour cream.  Mix together and heat through about 3 to 5 minutes.  Do not boil - serve immediately.

*If you don't use chicken base you can just use 2 cups of chicken broth.

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