Hungarian Mushroom Soup

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 20 minutes

재료

2 tablespoons butter

1 small white onion (finely chopped)

1 pound mushrooms

3 tablespoons plain flour

2 1/2 teaspoons Hungarian sweet paprika (or standard paprika)

1/2 cup white wine

1 1/4 cups vegetable stock

3 tablespoons light soy sauce

1 cup 2% milk

3 tablespoons sour cream

3 teaspoons dried dill

Juice of half a lemon

Salt and pepper to taste

1 1/2 tablespoons chopped parsley

Extra sour cream for topping

방향

cook

Melt 2 tablespoons butter in a large pan and fry 1 finely chopped small white onion until soft. Add 1 pound sliced mushrooms or canned mushrooms and stir fry for another 2 minutes.When the mushrooms soften, sprinkle with 3 tablespoons flour and 2 1/2 teaspoons paprika. Mix well until fully combined.

reduce

Add 1/2 cup white wine. Scrape up any browned bits from the bottom of the pan and stir. Once the wine reduces by half, gradually add 1 1/4 cups vegetable stock, 1 cup 2% milk, and 3 tablespoons light soy sauce. Continue to stir until the soup starts to boil and thicken.

serve

Once the soup boils and thickens, take it off the heat and allow it to cool slightly. Add 3 tablespoons sour cream and stir in well. Add 3 teaspoons dried dill and juice from 1/2 a lemon. Season to taste with salt and pepper, add extra dollops of sour cream and about 1 1/2 tablespoons chopped parsley, and enjoy!

영양 정보

• 1회 제공량: 360 g
• 칼로리: 192 kcal
• 지방 전체: 9 g
• 포화 지방: 5 g
• 콜레스테롤: 24 mg
• 나트륨: 1144 mg
• 탄수화물 전체: 16 g
• 식이섬유: 2 g
• 총 당류: 8 g
• 단백질: 8 g