Dinner

Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter (vegans: use a vegetable spread like Earth Balance); 1 large yellow onion (finely chopped); 1 clove garlic (minced); 12 ounces cremini or white button mushrooms (sliced or diced according to preference); 2 tablespoons genuine imported Hungarian paprika; 1 1/2 tablespoons chopped fresh dill (fresh is highly recommended; or 1 1/2 teaspoons dried dill); 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons unsalted butter (vegan: use a vegetable spread like Earth Balance); 2 tablespoon all-purpose flour; 1 cup whole milk (vegan: use soy or hemp milk); 2 cups quality beef broth (vegan: use vegetable broth); 1 tablespoon tamari or soy sauce; 1/2 cup sour cream (vegan: use vegan sour cream); chopped dill or parsley (for garnish); extra sour cream (for serving)

4 servings

porties

10 minutes

actieve tijd

45 minutes

totale tijd

Begin met koken

Ingrediënten

2 tablespoons unsalted butter (vegans: use a vegetable spread like Earth Balance)

1 large yellow onion (finely chopped)

1 clove garlic (minced)

12 ounces cremini or white button mushrooms (sliced or diced according to preference)

2 tablespoons genuine imported Hungarian paprika

1 1/2 tablespoons chopped fresh dill (fresh is highly recommended; or 1 1/2 teaspoons dried dill)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons unsalted butter (vegan: use a vegetable spread like Earth Balance)

2 tablespoon all-purpose flour

1 cup whole milk (vegan: use soy or hemp milk)

2 cups quality beef broth (vegan: use vegetable broth)

1 tablespoon tamari or soy sauce

1/2 cup sour cream (vegan: use vegan sour cream)

chopped dill or parsley (for garnish)

extra sour cream (for serving)

Instructies

In a heavy pot or Dutch oven, melt 2 tablespoons of butter. Add the onions and cook until translucent and just barely beginning to brown. Add the garlic and cook for another minute. Add the mushrooms and cook for 5-7 minutes until the mushrooms release their juices. Transfer the mushroom mixture to a bowl and set aside.

Melt 3 tablespoons of butter in the same pan and stir in the flour, constantly whisking for 6-7 minutes or until the mixture is a rich, caramelized brown. Add the milk, broth, and soy sauce, still whisking continually until the mixture is smooth. Add the paprika, dill, salt and pepper. Stir in the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.Stir in the sour cream and heat through. Serve immediately with a dollop of sour cream and a sprinkling of chopped dill. Served with crusty bread.

Voedingswaarde

Portiegrootte

Calorieën

284 kcal

Totale vet

22 g

Verzadigd vet

13 g

Onverzadigd vet

6 g

Transvet

1 g

Cholesterol

62 mg

Natrium

1096 mg

Totale koolhydraten

16 g

Voedingsvezels

2 g

Totale suikers

7 g

Eiwit

9 g