Easy Hungarian Mushroom Soup Food

HUNGARIAN MUSHROOM SOUP

Steps:

• In a large saucepan, saute onion in butter for 2 minutes. Add mushrooms; cook until mushrooms are tender, 4-5 minutes longer. , 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 until thickened, about 2 minutes. Reduce heat; cover and simmer for 15 minutes., Just before serving, stir in sour cream and lemon juice (do not boil).

HUNGARIAN MUSHROOM SOUP

Steps:

• Cook the onion in butter in a large Dutch oven over medium heat, stirring constantly, until tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly.
• Add the mushrooms, 1/2 cup beef stock, and the next 6 ingredients (paprika through black pepper). Bring to a boil; cover, reduce heat and simmer 15 minutes.
• Gradually stir in the remaining 1 1/2 cups beef stock, milk, and parsley. Cook over medium heat, stirring constantly, untiil the mixture is thickened and bubbly.
• Ladle into soup bowls and garnish, if desired.

HUNGARIAN MUSHROOM SOUP

Steps:

• Saute onions in 2 T. butter,add mushrooms, 1 tsp dill, 1/2 cup liquid,tamari and paprika. Cover and simmer 15 minutes. Melt rest of butter in saucepan, whisk in flour while cooking, add milk, cook until thick. Stir in mushroom mixture and rest of stock. Cover and simmer 15 minutes. Add salt, pepper, lemon juice, sour cream and additional dill if desired. Enjoy!

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt 1 pound of butter. Add onion, and saute until wilted. Add mushrooms, saute until juices are released. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

HUNGARIAN MUSHROOM SOUP

Steps:

• 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.
• 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.
• 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.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt butter. Add onions, and saute until wilted. Add mushrooms, saute until juice is rendered out.
• Add dill, paprika, and mix well.
• Add tamari, water, bring to a boil and reduce to a simmer.
• In a large stockpot, make roux using butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step!
• Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

EASY HUNGARIAN MUSHROOM SOUP

Steps:

• In large sauce pan melt butter and saute the onion until translucent.
• Add paprika, dill, salt and pepper.
• Whisk in flour.
• Add milk, water, and mushrooms and bring to a near boil.
• Reduce heat and simmer (stirring occasionally) for 30 minutes.
• Remove from heat and stir in soy sauce, lemon juice, sour cream and parsley.
• Serve warm.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. Reduce heat to low, cover and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer 15 more minutes, stirring occasionally.
• Finally, stir in the salt, 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. Even better the next day!

LOW CARB HUNGARIAN MUSHROOM SOUP

Steps:

• Melt butter over medium heat, using a large pot.
• Add onions and saute for 5 minutes.
• Add mushrooms and saute for 5 more minutes.
• Stir in the chicken broth, paprika, soy sauce and dill weed.
• Reduce to low, cover and simmer 15 minutes.
• Pour heavy cream into soup and blend well.
• Simmer, covered, for 10 more minutes.
• Stir in salt, pepper, lemon juice and sour cream.
• Heat through for 4 or 5 minutes.
• Serve garnished with fresh parsley.

HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK

Steps:

• Saute onions in 2 Tbsp stock, salt lightly.
• A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
• Cover and simmer 15 minutes.
• Melt butter in large saucepan.
• Whisk in flour and cook, whisking, a few minutes.
• Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
• Stir in mushroom mixture and remaining stock.
• Cover and simmer 10-15 minutes.
• Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
• Serve garnished with parsley.