Description
A warm, filling soup that is a wonderful cool weather lunch or dinner and is especially great with a side of multi-grain bread! I load up on thickly cut mushrooms and use traditional Hungarian Sweet Paprika. Um! Definitely use the tomato and pepper. It gives it a totally different flavor. You may serve immediately or refrigerate and reheat. I find that the soup just as good if not better the next day. Use a ripe tomato. Also, if you can’t find a Hungarian wax pepper, try another mild chile pepper and just use a smaller piece.
Ingredients
- 2 tablespoons unsalted butter
- 2 cups chopped onions
- 1 ½ pounds fresh mushrooms, thickly sliced
- 4 ½ 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
- ½ ripe tomato
- ½ Hungarian wax pepper
- 1 teaspoon salt
- ground black pepper to taste
- ½ cup light sour cream
Instructions
- Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant
- about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender
- about 5 minutes more. Stir the dill
- paprika
- soy sauce
- and chicken broth into the mushroom mixture; reduce heat to low
- cover
- and simmer 15 minutes.
- Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and Hungarian wax pepper. Return cover to the pot and simmer another 15 minutes
- stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened
- 5 to 10 minutes more. Remove the Hungarian wax pepper and tomato and discard before serving the soup.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6