Hungarian Mushroom Soup
Makes 4 servings
Prep Time: 15 minutes
Total Time: 40 minutes
Ease of Preparation: Moderate
1 large onion, diced
1 clove garlic, minced
12 oz mushrooms chopped (cremini or white button mushrooms)
2 tablespoons paprika
4 teaspoons fresh dill, chopped or 2 teaspoons dried dill
1/4 teaspoons black pepper
3 tablespoons butter
2 tablespoons flour
1 cup low fat milk
2 cups low sodium beef broth
1 tablespoon low sodium soy sauce
1/2 cup fat free sour cream
Parsley, chopped, for garnish
Extra fat free sour cream, for garnish
1. Coat a medium pan with cooking spray. Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Add the paprika, dill, salt and pepper. Set aside.
2. In a Dutch oven, melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown. Add the milk, broth, and soy sauce, still whisking until the mixture is smooth. Add the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally (see tip).
3. Stir in the sour cream, simmer for another 2 minutes. Serve immediately with chopped parsley. Add a dollop of sour cream to each bowl if desired.
4. Served with crusty bread.
Tips & Tricks
Tip: if you like your soup thicker let it partially cool and put 1/2 of it through a blender or food processor to puree it, then add it back to the original mixture.
Nutritional Notes: per serving: calories 220; fat 10.5g (sat 6g, mono <.5g, poly <.5g); iron 1.2mg; cholesterol 31mg; calcium 170mg; carbohydrate 22g; sodium 370mg; protein 10g; fiber 2g
Nutrition Bonus: Vitamin A: 45% daily value; Vitamin C: 15% dv; Calcium: 15% dv; Iron: 6% dv
Adapted from The Daring Gormet