Homemade Hungarian Mushroom Soup

By Vivanista - November 1, 2009

mushroomsoup Hungarian Mushroom Soup

Makes 5 to 6 servings

1/4 cup unsalted butter (1/2 stick)
2 cups chopped onions
11/2 pounds fresh mushrooms, sliced
1/2 pound chanterelle mushrooms, sliced if large
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
Ground black pepper to taste
2 teaspoons lemon juice
1/4 cup brandy
1/4 cup chopped fresh parsley
Dash of cayenne pepper
1/2 cup sour cream

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add both types of mushroom and saute for 5 more minutes. Stir in the dill weed, 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, black pepper, lemon juice, brandy, parsley, cayenne and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

– From Lori Vranizan, Portland

PER SERVING: calories: 230 (52% from fat); protein: 8.8 grams; total fat: 13.3 grams; saturated fat: 8 grams; cholesterol: 32 mg; sodium: 787 mg; carbohydrate: 17.2 grams; dietary fiber: 3 grams

[Photo from sonicwalker via Flickr]

About the author: Vivanista

Vivanista is a member-based, lifestyle community for fundraising volunteers. Sharing of unique insights, expert tips and a spirit of giving empowers members to improve their own lives and the lives of others.

Author's website | All articles from this author | Author's RSS feed | Follow this author on Twitter