A few days ago, Gloria posted a Hungarian Mushroom Soup that used potatoes. Here's my potato-free version.
Hungarian Mushroom Soup - 15g Carbs, 2g Fiber
Recipe By:
Serving Size: 6
Preparation Time: 0:15
Categories:
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms -- sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
Ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
Melt the butter in a large pot over medium heat.
Saute the onions in the butter for 5 minutes.
Add the mushrooms and saute for 5 more minutes.
Stir in the dill, paprika, soy sauce and 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 for 15 more minutes, stirring occasionally.
Finally, stir in the 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.
Start to Finish Time: "0:50"
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Per Serving (excluding unknown items): 206 Calories; 14g Fat (59.0%
calories from fat); 7g Protein; 15g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 819mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.
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