Geneva's Ultimate Hungarian Mushroom Soup

This warm and filling soup makes a wonderful lunch during cooler weather.

• Preparation Time: 5 mins
• Cooking Time: 45 mins
• Total Time: 50 mins
• Calories: 144 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 cup skim milk
• ground black pepper to taste
• 2 cups low-sodium chicken broth
• 2 cups chopped onions
• 1 tablespoon soy sauce
• 1 tablespoon Hungarian sweet paprika
• 0.5 cup light sour cream
• 1.5 pounds fresh mushrooms, thickly sliced
• 4.5 teaspoons chopped fresh dill
• 0.5 ripe tomato
• 0.5 Hungarian wax pepper

Recipe Instructions

Step 1

Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.

Step 2

Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.