Hard Chinese Bread Dinner Lunch Soup

Geneva's Ultimate Hungarian Mushroom Soup

Name: Geneva's Ultimate Hungarian Mushroom Soup
Prep time: 28 min
Cook time: 72 min
Total time: 100 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tablespoons unsalted butter; 2 cups chopped onions; 1.5 pounds fresh mushrooms , thickly sliced; 4.5 teaspoons chopped fresh dill; 1 tablespoon Hungarian sweet paprika; 1 tablespoon soy sauce; 2 cups low-sodium chicken broth; 1 cup skim milk; 3 tablespoons all-purpose flour; 0.5 ripes tomato; 0.5 Hungarians wax pepper; 1 teaspoon salt; ground black pepper to taste; 0.5 cups light sour cream

Total Time

1h 40m

28m prep · 72m cook

Servings

4 people

Rating

—

Difficulty

Hard

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A warm, filling Hungarian mushroom soup that makes a wonderful cool-weather lunch or dinner. It's especially great with a side of multigrain bread! Serve it immediately or refrigerate and reheat — I find that it's just as good if not better the next day.

Ingredients

2 tablespoons unsalted butter
2 cups chopped onions
1.5 pounds fresh mushrooms , thickly sliced
4.5 teaspoons chopped fresh dill
1 tablespoon Hungarian sweet paprika
1 tablespoon soy sauce
2 cups low-sodium chicken broth
1 cup skim milk
3 tablespoons all-purpose flour
0.5 ripes tomato
0.5 Hungarians wax pepper
1 teaspoon salt
ground black pepper to taste
0.5 cups light sour cream

Instructions

1

Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
2

Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.