Deutsche Pilzsuppe German Mushroom Soup Recipes

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GENEVA'S ULTIMATE HUNGARIAN MUSHROOM SOUP



Geneva's Ultimate Hungarian Mushroom Soup image

A warm, filling soup that is a wonderful cool weather lunch or dinner and is especially great with a side of multi-grain bread! I load up on thickly cut mushrooms and use traditional Hungarian Sweet Paprika. Um! Definitely use the tomato and pepper. It gives it a totally different flavor. You may serve immediately or refrigerate and reheat. I find that the soup just as good if not better the next day. Use a ripe tomato. Also, if you can't find a Hungarian wax pepper, try another mild chile pepper and just use a smaller piece.

Provided by Genevajones

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

2 tablespoons unsalted butter
2 cups chopped onions
1 ½ pounds fresh mushrooms, thickly sliced
4 ½ teaspoons chopped fresh dill
1 tablespoon Hungarian sweet paprika
1 tablespoon soy sauce
2 cups low-sodium chicken broth
1 cup skim milk
3 tablespoons all-purpose flour
½ ripe tomato
½ Hungarian wax pepper
1 teaspoon salt
ground black pepper to taste
½ cup light sour cream

Steps:

  • Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce, and chicken broth into the mushroom mixture; reduce heat to low, cover, and simmer 15 minutes.
  • Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and Hungarian wax pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the Hungarian wax pepper and tomato and discard before serving the soup.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 16.2 g, Cholesterol 18.9 mg, Fat 7 g, Fiber 2.8 g, Protein 7 g, SaturatedFat 4.1 g, Sodium 573.1 mg, Sugar 6.7 g

DEUTSCHE PILZSUPPE (GERMAN MUSHROOM SOUP)



Deutsche Pilzsuppe (German Mushroom Soup) image

Make and share this Deutsche Pilzsuppe (German Mushroom Soup) recipe from Food.com.

Provided by MsBindy

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb mushroom
2 tablespoons butter
3 tablespoons flour
2 cups water
2 cups half-and-half
salt
parsley

Steps:

  • Clean and chop mushrooms.
  • Melt butter and saute mushrooms for 5 minutes.
  • Sprinkle with flour and saute briefly.
  • Add water and seasonings and boil gently for 5 minutes.
  • Reduce heat, add half-and-half and simmer just until heated.
  • Just before serving, add parsley.

Nutrition Facts : Calories 242.1, Fat 19.9, SaturatedFat 12.3, Cholesterol 60, Sodium 95.8, Carbohydrate 11.5, Fiber 0.7, Sugar 1.1, Protein 6

GERMAN VEGETABLE SOUP



German Vegetable Soup image

My sister-in-law gave me this recipe-it's a nice thick soup. It does call for quite a few ingredients, but the taste is worth it!-Gundrun Braker, Burnett, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 16

1-1/2 pounds ground beef
2 medium onions, diced
2 tablespoons beef bouillon granules
1 cup water
Salt and pepper to taste
1/2 to 1 teaspoon garlic powder
1 bay leaf
1 can (46 ounces) tomato or vegetable juice
3 celery ribs, diced
6 medium carrots, sliced
3 medium potatoes, peeled and diced
3 cups shredded cabbage
1 small green pepper, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8-1/2 ounces) peas, drained
1 can (8 ounces) cut green beans, drained

Steps:

  • In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. , Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. , Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 730mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.

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