*sidenote: I am so excited to see that I have some readers from several different nations! If you think of a dish that you think would work well for this blog, please let me know! I love to experiment with different cultural cuisines!
So back to the soup... This recipe is fairly easy to make and always a crowd-pleaser! It's somewhat comparable to the mushroom soup they serve at Panera's, but I think it's tastier. :) This week I served it alongside some garlic-y beer bread biscuits with honey butter. I think it would pair wonderfully with a spinach salad, too... with steak for the carnivores.
Ingredients
- 3 Tbs butter
- 2 onions, chopped
- 1 pound fresh mushrooms, sliced
- 2 tsp dried dill weed
- 1 Tbs paprika
- 1 Tbs soy sauce
- 2 c. vegetable broth (the original recipe calls for chicken broth)
- 1 c. milk
- 3 Tbs all-purpose flour
- 1 tsp salt
- ground black pepper to taste
- 2 tsp fresh lemon juice
- 1/4 c. chopped fresh parsley
- 1/2 c. sour cream
Directions
- In a large pot, melt the butter over medium. Add the onions and saute until soft, about 5 minutes. Stir in the mushrooms and saute for about another 5 minutes. Season with dill, paprika, and soy sauce and add the broth. Cover, and simmer on low for 15 minutes.
- Whisk milk and flour together in a small bowl or measuring cup. Pour the flour mixture into the soup and mix it in well. Cover and simmer for another 15 more minutes, giving it a stir every 5 minutes or so.
- Add the salt, pepper, lemon juice, parsley and sour cream and combine well. Cook over low to heat through for just a few minutes. Serve and enjoy!
The original recipe can be found at http://allrecipes.com/Recipe/Hungarian-Mushroom-Soup/Detail.aspx.
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