Creamy Hungarian Mushroom Soup (Printer-Friendly Version) | Eating Well
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Creamy Hungarian Mushroom Soup

http://www.eatingwell.com/recipes/creamy_hungarian_mushroom_soup.html

From EatingWell:  January/February 2011

Mushroom-soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add plenty of flavor. We skip the generous amount of full-fat sour cream and butter typically used in creamy mushroom soups. Serve with a green salad and warm pumpernickel bread.

6 servings, about 1 1/2 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.
  2. Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.

Nutrition

Per serving : 232 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 37 mg Cholesterol; 37 g Carbohydrates; 10 g Protein; 4 g Fiber; 703 mg Sodium; 971 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 fat

Tips & Notes