Hungarian Mushroom Soup

Hungarian Mushroom Soup is a rich and creamy dish that combines earthy mushrooms with the distinctive flavors of Hungarian paprika and dill. This comforting soup is perfect for chilly days and offers a delightful balance of savory and tangy notes.

Ingredients:

• 4 tablespoons unsalted butter

• 2 cups chopped onions

• 1 pound fresh mushrooms, sliced

• 2 cups chicken brot

• 1 tablespoon soy sauce

• 1 tablespoon paprika

• 2 teaspoons dried dill weed

• 1 cup milk

• 3 tablespoons all-purpose flour

• ½ cup sour cream

• ¼ cup chopped fresh parsley

• 2 teaspoons lemon juice

• 1 teaspoon salt

• Ground black pepper to taste

Directions:

1. Melt the butter in a large pot over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the sliced mushrooms and sauté for an additional 5 minutes.

2. Stir in the chicken broth, soy sauce, paprika, and dill. Reduce the heat to low, cover, and let simmer for 15 minutes.

3. In a separate bowl, whisk together the milk and flour until smooth. Gradually stir this mixture into the soup. Cover and simmer for another 15 minutes, stirring occasionally.

4. Add the sour cream, chopped parsley, lemon juice, salt, and pepper to the soup. Stir over low heat until the soup is heated through, about 3 to 5 minutes. Serve immediately.

Nutritional Information (per serving):

• Calories: 242 kcal

• Total Fat: 15g

• Saturated Fat: 9g

• Cholesterol: 41mg

• Sodium: 1028mg

• Total Carbohydrates: 19g

• Dietary Fiber: 3g

• Sugars: 8g

• Protein: 8g

• Vitamin A: 20% DV

• Vitamin C: 11% DV

• Calcium: 13% DV

• Iron: 22% DV

• Potassium: 647mg

% Daily Values are based on a 2,000-calorie diet.