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Hungarian Mushroom Soup

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Ingredients

Adjust Servings:
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

Nutritional information

201 calories
13.5 g fat
14.8 g carbohydrates
7.5 g protein
32 mg cholesterol
829 mg sodium
524 mg potassium
6 g sugar
11 mg vitamin C
103 mg calcium
2 mg iron
27 mg magnesium

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Hungarian Mushroom Soup

Features:
    Cuisine:

      "My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients."

      • 50 mins
      • Serves 6
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

      2
      Done

      In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

      3
      Done

      Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

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