Hungarian Mushroom Soup Vegetarian Recipe 435

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HUNGARIAN MUSHROOM SOUP



Hungarian Mushroom Soup image

My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.

Provided by HAMM

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

Time 50m

Yield 6

Number Of Ingredients 14

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
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
¼ cup chopped fresh parsley
½ cup sour cream

Steps:

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

Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g

HUNGARIAN MUSHROOM SOUP



Hungarian Mushroom Soup image

Make and share this Hungarian Mushroom Soup recipe from Food.com.

Provided by Ashley U

Categories     Low Protein

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 13

1 lb butter, plus 2 pounds for roux
6 cups chopped yellow onions
10 lbs mushrooms
1 cup dill, chopped
1 cup paprika
2 cups tamari
2 gallons water
2 lbs butter
6 cups flour
1 gallon milk
1 3/4 gallons sour cream
1 tablespoon salt
1 tablespoon pepper

Steps:

  • Melt 1 pound of butter.
  • Add onion, and sauté until wilted.
  • Add mushrooms, sauté until juices are released.
  • Add dill, paprika, and mix well.
  • Add tamari, water, bring to a boil and reduce to a simmer.
  • In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes.
  • Drain some water from soup and beat into roux in stockpot until smooth.
  • IMPORTANT- you will get flour lumps if you try to skip this step!
  • Add water-smoothed roux to kettle.
  • Add milk and simmer until it thickens again, coating back of spoon.
  • Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

Nutrition Facts : Calories 1871.4, Fat 153.2, SaturatedFat 93.1, Cholesterol 410.9, Sodium 4468.2, Carbohydrate 97.4, Fiber 10.6, Sugar 21.1, Protein 41.9

VEGAN HUNGARIAN MUSHROOM SOUP



Vegan Hungarian Mushroom Soup image

I got this recipe from The Vegan Slow Cooker by Kathy Hester. I changed it only very slightly. This is an appropriate recipe for the 21 day Wellness Cleanse. This soup is meant to be served with Vegan Cashew Sour Cream - recipe #473191.

Provided by Ex-Pat Mama

Categories     Vegetable

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, minced
20 ounces mushrooms, chopped
4 cups vegetable stock
1/2 lemon, juiced
1 tablespoon dill, minced
2 tablespoons paprika
salt and pepper

Steps:

  • Heat the oil over medium heat. Add the onion and sauté until translucent, 3-5 minutes. Add the mushrooms and cook until they begin to release their liquid, 8-10 minutes.
  • Place the cooked veggies and all remaining ingredients into the slow cooker. Cook on low for 6-8 hours.
  • Serve with Vegan Cashew Sour Cream (recipe #473191). Stir the cream through the soup until completely combined.

HUNGARIAN MUSHROOM SOUP



Hungarian Mushroom Soup image

This Hungarian mushroom soup has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients. My family loves soup and this is one of their favorites.

Provided by stormycook

Categories     Vegetable Soup

Time 50m

Yield 6

Number Of Ingredients 14

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon paprika
2 teaspoons dried dill weed
1 cup milk
3 tablespoons all-purpose flour
½ cup sour cream
¼ cup chopped fresh parsley
2 teaspoons lemon juice
1 teaspoon salt
ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
  • Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
  • Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g

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