Hungarian Mushroom Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 garlic clove minced
- 1 tbsp soy sauce
- 1/2 tsp salt
- 2 tbsp flour
- 2 cups beef broth
- 1 large onion diced
- parsley chopped for garnish
- 2 tbsp + 3 tbsp butter
- 16 oz mushrooms (cremini or white button mushrooms chopped)
- 1.5 tbsp paprika
- 4 tsp fresh dill chopped (or 2 teaspoons dried dill)
- 1 cup milk i used an unsweetened non-dairy milk
- 1/2 cup sour cream (optional) i did not add this ingredien
- extra sour cream for garnish
- Carbohydrate 16.0258870885439 g
- Cholesterol 0 mg
- Fat 0.640042084321265 g
- Fiber 3.04042715557863 g
- Protein 3.43273292114778 g
- Saturated Fat 0.162252916856348 g
- Serving Size 1 1 -6 (314g)
- Sodium 203.227521007983 mg
- Sugar 12.9854599329652 g
- Trans Fat 0.116348896019586 g
- Calories 75 calories
Melt 2 Tbsp Butter in a soup pot. Sauté the Onions until translucent and just barely beginning to brown.Add the Garlic and sauté for another minute.Add the Mushrooms and sauté for 5 minutes until the mushrooms release their juices.Add the Paprika, Dill, Salt . When finished, transfer mushroom mixture from the pot to a bowl. Set aside.In the same soup pot, melt 3 Tbsp of Butter and stir in the Flour, constantly whisking for a minute until the mixture is a rich, caramelized brown.Add the Milk, Broth, and Soy Sauce, still whisking until the mixture is smooth.Add the mushroom mixture. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.Stir in the Sour Cream, simmer for another 2 minutes. Serve immediately with chopped Parsley. Add a dollop of sour cream to each bowl if desired.Served with crusty bread.
