Low Carb Hungarian Mushroom Soup Recipes

LOW CARB HUNGARIAN MUSHROOM SOUP

Steps:

• Melt butter over medium heat, using a large pot.
• Add onions and saute for 5 minutes.
• Add mushrooms and saute for 5 more minutes.
• Stir in the chicken broth, paprika, soy sauce and dill weed.
• Reduce to low, cover and simmer 15 minutes.
• Pour heavy cream into soup and blend well.
• Simmer, covered, for 10 more minutes.
• Stir in salt, pepper, lemon juice and sour cream.
• Heat through for 4 or 5 minutes.
• Serve garnished with fresh parsley.

LOW-CARB CREAM OF MUSHROOM SOUP

Steps:

• Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken 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 15 more minutes, stirring occasionally.
• Finally, stir in the salt, 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. Even better the next day!

GENEVA'S ULTIMATE HUNGARIAN MUSHROOM SOUP

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.