Johnny West
Well-known member
I just went to the commissary and didn't even begin to think about getting the ingredients for this soup. T-Boy's will have a better selection of wild mushrooms anyway.
This is an All-Recipies recipe tweaked by a young man named Kevin Lynch. I'd probably tweak it a bit myself.
Hungarian Mushroom Soup
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4
A Hungarian style mushroom soup seasoned with paprika, dill and sour cream.
Ingredients-:
2 tablespoons butter
1 onion, diced
1 pound mushrooms, sliced
1/4 cup flour (rice flour for gluten free)
1 tablespoon paprika
4 cups vegetable broth or chicken broth or chicken stock
2 teaspoons dried dill
1 tablespoon soy sauce (optional)
salt and pepper to taste
1/2 cup sour cream
1 splash lemon juice
1 handful fresh dill, chopped (optional)
Directions-:
Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
Mix in the flour and paprika and let it cook for 2-3 minutes.
Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes
Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.
Slow Cooker: Implement step 1 & 2, place everything except the sour cream, lemon and dill in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the sour cream, lemon and dill.
This is an All-Recipies recipe tweaked by a young man named Kevin Lynch. I'd probably tweak it a bit myself.
Hungarian Mushroom Soup
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4
A Hungarian style mushroom soup seasoned with paprika, dill and sour cream.
Ingredients-:
2 tablespoons butter
1 onion, diced
1 pound mushrooms, sliced
1/4 cup flour (rice flour for gluten free)
1 tablespoon paprika
4 cups vegetable broth or chicken broth or chicken stock
2 teaspoons dried dill
1 tablespoon soy sauce (optional)
salt and pepper to taste
1/2 cup sour cream
1 splash lemon juice
1 handful fresh dill, chopped (optional)
Directions-:
Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
Mix in the flour and paprika and let it cook for 2-3 minutes.
Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes
Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.
Slow Cooker: Implement step 1 & 2, place everything except the sour cream, lemon and dill in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the sour cream, lemon and dill.