Hungarian Mushroom Soup

I found a recipe on All Recipes.com, my favorite site. Of course, I cannot leave a recipe alone. We like bold flavors so I find our favorite ingredients and increase them to our taste. Additionally, I added potatoes to give it added texture and flavor. I served this with Hungarian Goulash & Spaetzle. Those recipes will also be posted on my blog.

1 Stick of unsalted butter
2 C. chopped onions
1 pound fresh portabello mushrooms, sliced
3 T. dried dill weed
2 T. paprika
1/4 C. soy sauce
2 C. chicken broth
1 C. Heavy cream
3 T. all-purpose flour
ground black pepper to taste
1/4 C. lemon juice
1/4 C. chopped fresh parsley
1/2 C. sour cream
6 small potatoes diced

1.Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Add diced potatoes. Reduce heat to low, cover, and simmer for 15 minutes.


2.In a separate small bowl, whisk the heavy cream, sour cream and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

3.Finally, stir in the salt, ground black pepper, lemon juice and parsley. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.