Hungarian Mushroom Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 5 cups low sodium chicken broth | |
| ¼ cup unsalted butter | |
| 2 cups fresh mushrooms | Washed and sliced |
| 1 teaspoon dried dill weed | |
| 2 tablespoons paprika | |
| 2 tablespoons light soy sauce | |
| 2 (12 oz.) cans fat free evaporated milk | |
| ¼ cup all purpose flour | |
| 1 cup onion | Peeled, washed, and chopped |
| ¼ teaspoon ground black pepper | |
| 1 teaspoon lemon juice | |
| 2 cups chopped fresh parsley | Washed, trimmed and chopped |
| 1 cup light sour cream |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Heat the butter in a large pot over medium heat. Sauté the onions in butter for 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. | |
| 2 | In a separate bowl whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 minutes. | Cook until internal temperature reaches 135°F. |
| 3 | Just before serving, stir in salt, 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. | |
| 11 | Season with salt and pepper. |
Posted in Soup Recipes
