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Hungarian Mushroom Soup

 Hungarian Mushroom Soup
You'd think you were eating at a fine restaurant when you taste this cream soup. It's so delicious!—Sandy Vaughn, Central Point, Oregon
4 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

  • 1 large sweet onion, chopped
  • 1/4 cup butter, cubed
  • 3/4 pound sliced fresh mushrooms
  • 3 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon dill weed
  • 3/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup 2% milk
  • 1 tablespoon soy sauce
  • 1/2 cup sour cream
  • 2 teaspoons lemon juice

Directions

  • In a large saucepan, saute onion in butter for 2 minutes. Add
  • mushrooms; cook 4-5 minutes longer or until mushrooms are tender.
  • Stir in the flour, paprika, dill, salt and pepper until blended.
  • Gradually stir in the broth, milk and soy sauce. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Reduce heat; cover
  • and simmer for 15 minutes.
  • Just before serving, stir in sour cream and lemon juice (do not
  • boil). Yield: 4 servings.

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Hungarian Mushroom Soup (continued)

Nutritional Facts: 1 cup equals 275 calories, 18 g fat (12 g saturated fat), 57 mg cholesterol, 1,249 mg sodium, 20 g carbohydrate, 3 g fiber, 8 g protein.