HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK
As I've said before, I LOVE mushrooms, so here is another great recipe using them. Make this with a variety of mushrooms,and hot paprika, or smoked paprika, very nice. This is from Marie on another recipe site. Mega suggested the following: "One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour. " Give it a try!
Provided by Nana Lee
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 226.9, Fat 14.3, SaturatedFat 8.5, Cholesterol 38.8, Sodium 947.2, Carbohydrate 20, Fiber 3.1, Sugar 6.5, Protein 7.6
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
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 13
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).
Nutrition Facts : Calories 275 calories, Fat 18g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 1249mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.
HUNGARIAN MUSHROOM SOUP
I got this from Allrecipes & it was submitted by Cathy T. It is by far the best mushroom soup I have EVER had. Quick, simple but so full of flavor & filling!
Provided by Verelucky
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 202.7, Fat 13.9, SaturatedFat 8.2, Cholesterol 36, Sodium 849.2, Carbohydrate 14.3, Fiber 2.3, Sugar 4.9, Protein 7.4
HUNGARIAN MUSHROOM SOUP
My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.
Provided by HAMM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g
HUNGARIAN MUSHROOM SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 12 to 14 servings
Number Of Ingredients 13
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.
VEGETARIAN MUSHROOM SOUP
Make and share this Vegetarian Mushroom Soup recipe from Food.com.
Provided by Katzen
Categories Clear Soup
Time 45m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
- Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
- Top each serving with dollop of sour cream and sprinkle of green onion.
HUNGARIAN MUSHROOM SOUP
Make and share this Hungarian Mushroom Soup recipe from Food.com.
Provided by Ashley U
Categories Low Protein
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 pound of butter.
- Add onion, and sauté until wilted.
- Add mushrooms, sauté 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.
Nutrition Facts : Calories 1871.4, Fat 153.2, SaturatedFat 93.1, Cholesterol 410.9, Sodium 4468.2, Carbohydrate 97.4, Fiber 10.6, Sugar 21.1, Protein 41.9
HUNGARIAN MUSHROOM SOUP
This soup is delicious, it tastes just like the mushroom soup at a local restaurant. It comes from the cookbook "Eat, Drink and be Chinaberry". It is creamy and has a distinctive flavor, very Hungarian, and so good.
Provided by Naturalbohemian
Categories Hungarian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 285.7, Fat 20.4, SaturatedFat 12.6, Cholesterol 51.7, Sodium 969.2, Carbohydrate 21.1, Fiber 2.9, Sugar 5.2, Protein 7.8
VEGAN HUNGARIAN MUSHROOM SOUP
I got this recipe from The Vegan Slow Cooker by Kathy Hester. I changed it only very slightly. This is an appropriate recipe for the 21 day Wellness Cleanse. This soup is meant to be served with Vegan Cashew Sour Cream - recipe #473191.
Provided by Ex-Pat Mama
Categories Vegetable
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil over medium heat. Add the onion and sauté until translucent, 3-5 minutes. Add the mushrooms and cook until they begin to release their liquid, 8-10 minutes.
- Place the cooked veggies and all remaining ingredients into the slow cooker. Cook on low for 6-8 hours.
- Serve with Vegan Cashew Sour Cream (recipe #473191). Stir the cream through the soup until completely combined.
HUNGARIAN MUSHROOM SOUP
Be sure to use the Hungarian sweet paprika instead of the smoked in this....it just works better with the recipe.
Provided by breezermom
Categories Vegetable
Time 45m
Yield 6 cups
Number Of Ingredients 16
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.
Nutrition Facts : Calories 108.5, Fat 4.5, SaturatedFat 2.7, Cholesterol 12.5, Sodium 499.7, Carbohydrate 14.2, Fiber 2.2, Sugar 4.2, Protein 4.7
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- Heat oil in a large pot or Dutch oven over medium. Add mushrooms and onions and cook, stirring occasionally, until onions are translucent and mushrooms have shrunk in size by half, 15 minutes.
- Add butter to now empty pot and let melt over medium heat. Whisk in flour, paprika, dill, salt, and pepper and cook, whisking constantly, 1 minute. Deglaze pan with wine, whisking, until evaporated.
- Whisk broth in by increments, allowing flour mixture to adequately dissolve into broth before adding more. Stir in soy sauce and reserved mushroom mixture. Bring soup to a simmer and cook until liquid has reduced by half, about 5 minutes.
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5/5 (158)Calories 363 per servingTotal Time 45 mins
- In a heavy pot or dutch oven sauté onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes
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