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RECIPE
14 INGREDIENTS 7 STEPS 45min

Hungarian Mushroom Soup

Hungarian Mushroom Soup is a nice take on regular mushroom soup, set apart by the addition of Hungarian Paprika and sour cream. The result is a comforting vegetarian soup that's warm, rich, creamy, and perfect for those winter months ahead.
Hungarian Mushroom Soup Recipe | SideChef
Hungarian Mushroom Soup is a nice take on regular mushroom soup, set apart by the addition of Hungarian Paprika and sour cream. The result is a comforting vegetarian soup that's warm, rich, creamy, and perfect for those winter months ahead.
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
45min
Total Time
$1.05
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/4 cup
1
Small Onion , finely chopped
4 1/2 cups
Mushrooms , sliced
I used Cremini and White
2 cups
Chicken Broth , divided
1 cup
1/2 cup
1
Lemon , juiced
2 tsp of juice needed
1/2 tsp
up to 1 tsp
as needed
for garnish
or Fresh Dill
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Nutrition Per Serving

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CALORIES
181
FAT
12.1 g
PROTEIN
5.5 g
CARBS
13.5 g

Cooking Instructions

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Step 1
Heat Unsalted Butter (2 Tbsp) in a medium pot. Add Onion (1) and sauté for 3-4 minutes until softened.
Step 2
Add 1/3 of the Mushrooms (1 1/3 cups) , Chicken Broth (1 cup) , Low-Sodium Soy Sauce (1 Tbsp) , Hungarian Paprika (1 Tbsp) , and Dried Dill Weed (1 tsp) . Cover and simmer on low for 15-20 until everything is soft.
Step 3
Meanwhile, melt the remaining Unsalted Butter (2 Tbsp) in a large skillet until foamy. Add the remaining Mushrooms (3 cups) and sauté over medium-high heat to brown. Reserve about a 1/2 cup for garnish if desired.
Step 4
Using a blender or handheld emersion blender, purée the cooked onion and mushrooms until smooth.
Step 5
Return the mixture to the pot and stir in the remaining Chicken Broth (1 cup) .
Step 6
Whisk together the Milk (1 cup) and All-Purpose Flour (3 Tbsp) and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Cook covered for 15 minutes, stirring occasionally.
Step 7
Stir in Sour Cream (1/2 cup) , 2 tsp of Lemon Juice (1) , and additional salt to taste. Serve garnished with reserved mushrooms and Fresh Parsley (as needed) if desired.
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Nutrition Per Serving
Calories
181
% Daily Value*
Fat
12.1 g
16%
Saturated Fat
7.9 g
40%
Trans Fat
0.0 g
--
Cholesterol
39.0 mg
13%
Carbohydrates
13.5 g
5%
Fiber
1.9 g
7%
Sugars
7.2 g
--
Protein
5.5 g
11%
Sodium
663.3 mg
29%
Vitamin D
0.2 µg
1%
Calcium
103.0 mg
8%
Iron
0.7 mg
4%
Potassium
360.8 mg
8%
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