RAVE REVIEWS: HEARTY TIMES

There's more than a crispness in the air and that means Soup Time in our household in the End of the Rainbow Valley with a new list of must tries. BUT if you are like one of my brothers and don't like mushrooms, the following is not a soup for you- BUT if you do, this one is a winner especially on a Fall day. 

Natureman went gaga over this Hungarian Mushroom soup.

You can mix a variety of mushrooms for texture but as usual I made it almost exactly per the original recipe and it didn't disappoint -  Suggestions included using Hungarian paprika. You can also go lo sodium/ low cal too and still have a flavorful soup. I personally loved the short prep time.

Here's what you'll need for Hungarian Mushroom Soup:

4 T unsalted butter

•         2 c chopped onions  
•        1 lb fresh mushrooms, sliced
•        2 t dried dill weed
• 1 T paprika
• 1 T soy sauce
• 2 c chicken broth (I used vegetable broth)
• 1 c milk
• 3 T all-purpose flour
• 1 t salt
• ground black pepper to taste
• 2 t lemon juice
• ¼ c chopped fresh parsley
•         ½ c sour cream
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• Directions:

  Instructions Checklist

  • Step 1

    Melt butter in large pot over medium heat. Saute onions in butter for 5 minutes. 

  • Add mushrooms, sautee  5 more minutes. 

  • Stir in dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

  • Step 2

    In separate small bowl, whisk  milk and flour together. Pour  into soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

  • Step 3

    Finally, stir in 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.

  • Serve with some rustic bread. YUM.

  • If you try making it, let me know if you agree!

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    *one of 15 COZY SOUPS OF FALL FLAVORS suggested by Allrecipes.com 

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