Hungarian Mushroom Soup
Original Source
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Ingredients
- 4 tablespoons unsalted butter
- 2 cups diced onions
- 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon low-sodium soy sauce
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1/2 cup sour cream
- 2 teaspoons lemon juice
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of cayenne pepper
- Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
Preparation
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Melt butter in a pot over medium heat. Add onions and sauté until softened.
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Add mushrooms and cook for 5 minutes.
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Stir in dill, paprika, soy sauce, and vegetable broth. Simmer for 15 minutes.
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Whisk cornstarch and milk; stir into the soup. Simmer for 10-15 minutes.
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Add sour cream, lemon juice, parsley, salt, pepper, and cayenne. Warm through without boiling.
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Serve with garnishes and optional crusty bread.
Notations
Warning
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