Friday, September 26, 2014

My new favorite soup......

 
My love of mushroom soup started when I  was
young . When my mother announced we were
having Campbell's mushroom soup
my day was made. Actually I still enjoy it but
have searched for the perfect mushroom
soup over the years. The closest
to perfection was made by my one and only.
Sadly over the last few years the cream
hasn't agreed with me.........
So! Low and behold when I was in Oregon walking downtown with Lance and Luna I saw a chalkboard sign that said "Hungarian Mushroom Soup". I knew I had to try it! My daughter Rachel knew exactly where I was talking about.
So, I guess there has been some sort of a
competition between a few restaurants  to see who
could make the best mushroom soup.
Needless to say we went there for dinner and as they say ...the rest was history! My new favorite soup was born! (I'm probably  the last person to find out about it!) But in case I'm not , I'll share
this wonderful recipe with you....
Hungarian Mushroom Soup
 
recipe image
Rated: rating
Submitted By: HAMM
Photo By: LynnInHK
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Servings: 6
"This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling."
Ingredients:
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
Directions:
1.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.
2.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.
3.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. Serve immediately.
ALL RIGHTS RESERVED © 2014 Allrecipes.comPrinted from Allrecipes

 
 
 

5 comments:

  1. Sounds perfect, and soup season is definitely about to catch up with us.

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  2. That looks so delicious. There have been lots of field mushrooms around this year. I love field mushrooms. Thank you for posting the recipe and Linda, thank you for your sweet comment on my site also.

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  3. Thank you, Linda. I will definitely try this out. I love making soups when the cold weather comes.

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  4. I love cream of mushroom soup and with Fall here, this will certainly be on my table soon, XOXO

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  5. I made it and it was WONDERFUL. It is now my favorite soup!! Thanks Linda.

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