Creamy Hungarian Mushroom Soup

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 30 minutes

食材

4 tablespoons butter

1 medium onion (finely chopped)

1 pound cremini mushrooms (sliced (or bella mushrooms, or portobello)

2 tablespoons flour

1 tablespoon Hungarian paprika (or regular sweet paprika)

3 cups chicken broth

1 cup milk

1 tablespoon Tamari sauce

½ cup sour cream

1 tablespoon lemon juice

3 tablespoons fresh parsley (chopped)

2 tablespoons fresh dill (chopped)

1 tablespoon fresh thyme (chopped)

Salt, pepper, and ground chili pepper (to taste)

步驟

In a large pot over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3–4 minutes.

Add the sliced mushrooms and sauté for 7–8 minutes until they release their moisture and become golden brown, stirring occasionally.

Sprinkle the flour and Hungarian paprika over the mushrooms, stirring well to coat everything evenly. Cook for another 1–2 minutes to remove the raw flour taste.

Gradually add the chicken broth while stirring to prevent lumps. Pour in the milk and Tamari sauce, then mix everything together. Bring to a gentle simmer and let cook for 10 minutes, stirring occasionally.

After the soup has simmered for 10 minutes, remove it from heat. Stir in the sour cream, lemon juice, fresh parsley, dill, thyme, salt, black pepper, and ground chili pepper. Mix well until smooth and combined.

Let the soup rest for a couple of minutes before serving. Garnish with extra fresh herbs if desired and enjoy with crusty bread or a light salad.

營養

• 卡路里: 265 kcal
• 總脂肪: 20 g
• 飽和脂肪: 11 g
• 不飽和脂肪: 6 g
• 反式脂肪: 0.5 g
• 膽固醇: 58 mg
• 鈉: 1039 mg
• 總碳水化合物: 17 g
• 膳食纖維: 2 g
• 總糖: 8 g
• 蛋白質: 8 g