Geneva's Ultimate Hungarian Mushroom Soup

A warm, filling soup that is a wonderful cool weather lunch or dinner and is especially great with a side of multi-grain bread! I load up on thickly cut mushrooms and use traditional Hungarian Sweet Paprika. Um! Definitely use the tomato and pepper. It gives it a totally different flavor. You may serve immediately or refrigerate and reheat. I find that the soup just as good if not better the next day. Use a ripe tomato. Also, if you can't find a Hungarian wax pepper, try another mild chile pepper and just use a smaller piece.

• Preparation Time: 15 mins
• Cooking Time: 35 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
• ½ cup light sour cream
• 1 ½ pounds fresh mushrooms, thickly sliced
• 4 ½ teaspoons chopped fresh dill
• ½ ripe tomato
• ½ Hungarian wax pepper

Recipe Instructions

Step 1

Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce, and chicken broth into the mushroom mixture; reduce heat to low, cover, and simmer 15 minutes.

Step 2

Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and Hungarian wax pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the Hungarian wax pepper and tomato and discard before serving the soup.