Hungarian Mushroom Soup (thanks kitiara!)

[fitfool]

A lot of times, I'll be poking around the internet and then stumble on something that I want to try making right away. "I'm so hungry!" my stomach will whine. My mind will try that trick even if I've just finished eating dinner. kitiara posted a link to this recipe for Hungarian Mushroom Soup that I had to try. I wasn't sure what that would taste like but I love mushrooms and I love soup so it certainly seemed worth finding out. Yum! Easy to make and still tasted great even though I left out some ingredients I didn't have.






Hungarian Mushroom Soup

Prep Time: 15 Min
Cook Time: 35 Min
Ready In: 50 Min
Yield: 6 servings

Ingredients

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed [substituted tarragon]
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth [or vegetable broth to make it vegetarian]
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 [omitted]
1/2 cup sour cream [omitted]

1. 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. 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. 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.