Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Creamy Hungarian Mushroom Soup
Creamy Hungarian Mushroom Soup
About the Recipe
“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.”
Recipe by EatingWell Test Kitchen
Servings: ?
Ingredients:
1 tablespoon extra-virgin olive oil
1½ pounds mushrooms, thinly sliced
1 medium onion, diced
3 tablespoons all-purpose flour
2 tablespoons paprika, preferably Hungarian (see Note)
2 tablespoons dried dill
4 cups mushroom broth or reduced-sodium beef broth
2 cups low-fat milk
1½ pounds russet potatoes, peeled and cut into ½-inch pieces
½ cup reduced-fat sour cream
¾ teaspoon salt
Getting it done:
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.
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.
Recipe Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days; reheat over low.
Note: Paprika labeled “Hungarian” is worth seeking out for this soup because it delivers a fuller, richer flavor than regular paprika.
Ingredients:
1 tablespoon extra-virgin olive oil
1½ pounds mushrooms, thinly sliced
1 medium onion, diced
3 tablespoons all-purpose flour
2 tablespoons paprika, preferably Hungarian (see Note)
2 tablespoons dried dill
4 cups mushroom broth or reduced-sodium beef broth
2 cups low-fat milk
1½ pounds russet potatoes, peeled and cut into ½-inch pieces
½ cup reduced-fat sour cream
¾ teaspoon salt
Getting it done:
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.
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.
Recipe Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days; reheat over low.
Note: Paprika labeled “Hungarian” is worth seeking out for this soup because it delivers a fuller, richer flavor than regular paprika.
About the Recipe
“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.”
Recipe by EatingWell Test Kitchen
Servings: ?
Nutritional Info
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