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RECIPE
15 INGREDIENTS7 STEPS1HR 15MIN

Hearty Hungarian Mushroom Soup

5.0
3 Ratings

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A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Hearty and delicious. Can be served chunky style or as a bisque.
1HR 15MIN
Total Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1/3 cup
Unsalted Butter , melted, divided
2 cups
Chopped  Onions
6 cups
Button Mushrooms , sliced, divided
16 ounces of mushrooms
1 Tbsp
Chopped  Fresh Dill
1 Tbsp
2 cups
Chicken Broth
or Vegetable Broth
3 Tbsp
or Gluten-free all purpose flour
1 cup
1 tsp
1/2
Lemon , juiced
or 2 teaspoons lemon juice
1/4 cup
Fresh Parsley , chopped
plus more for garnish
1/2 cup
to taste
Croutons
for serving
(optional)

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Nutrition Per Serving

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CALORIES
228
FAT
15.5 g
PROTEIN
5.9 g
CARBS
15.0 g

Author's Notes

If you prefer, you can chop your mushrooms into small pieces, giving the final dish a completely different texture. Or, before adding the final ingredients, grab that immersion blender and create a smooth creamy mushroom bisque.

Cooking Instructions

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Step 1
Melt Unsalted Butter (2 tablespoon) in a 4-to 5-quart pot or dutch oven over medium heat. Add the Onion (2 cup) and sauté for 5 minutes.
Step 2
Add Button Mushroom (5 cup) and sauté for 5 more minutes. Stir in the Fresh Dill (1 tablespoon), Hungarian Paprika (1 tablespoon), Low-Sodium Soy Sauce (1 tablespoon), and Chicken Broth (2 cup). Reduce heat to low, cover, and simmer for 15 minutes.
Step 3
Meanwhile, melt Unsalted Butter (3 tablespoon) in a small saucepan over low-medium heat. Add the All-Purpose Flour (3 tablespoon) and whisk continuously until mixture is smooth and golden in color. Add a small amount (about 1 cup) of the simmered broth to the roux, a little bit at a time while continuously whisking.
Step 4
Pour the Milk (1 cup) into the soup and stir well to blend. Add the thickened roux, stirring continuously until fully incorporated. Cover and simmer for 15 more minutes, stirring occasionally.
Step 5
Meanwhile, sauté the cup of Button Mushroom (1 cup) in the remaining Unsalted Butter (1 tablespoon) until they are cooked through with crispy edges. If you like, season them with a bit of salt and pepper. Set aside to use as a garnish.
Step 6
Finally, stir in the Salt (1 teaspoon), Ground Black Pepper (1/4 teaspoon), juice of the Lemon (1/2), Fresh Parsley (1/4 cup), and Sour Cream (1/2 cup). Mix well and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
Step 7
Serve immediately topped with Croutons (to taste), sautéed mushrooms, and fresh chopped parsley.

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Nutrition Per Serving
Calories
228
% Daily Value*
Fat
15.5 g
20%
Saturated Fat
10.2 g
51%
Trans Fat
0.0 g
--
Cholesterol
49.0 mg
16%
Carbohydrates
15.0 g
5%
Fiber
3.1 g
11%
Sugars
7.2 g
--
Protein
5.9 g
12%
Sodium
1167.1 mg
51%
Vitamin D
--
--
Calcium
105.6 mg
8%
Iron
1.3 mg
7%
Potassium
256.1 mg
5%
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