Creamy Hungarian Mushroom Soup

This robust and creamy Hungarian Mushroom Soup recipe will be one that you’ll earmark to come back to again and again.

Creamy-Hungarian-Mushroom-Soup

INGREDIENTS

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds mushrooms, thinly sliced
  • 1 medium onion, diced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons paprika, preferably Hungarian (see Note)
  • 2 tablespoons dried dill
  • 4 cups mushroom broth or reduced-sodium beef broth
  • 2 cups low-fat milk
  • 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
  • 1/2 cup reduced-fat sour cream
  • 3/4 teaspoon salt

PREPARATION

  • Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.
  • Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.

NUTRITION

Per serving:
232 calories
6 g fat
2 g sat
37 g carbohydrates
0 g total sugars
10 g protein
4 g fiber

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