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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.
Hello, I'm Nicole! I aim to help 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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Hello, I'm Nicole! I aim to help 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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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
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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