Hungarian Mushroom Soup
- 4 tablespoons olive oil
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup low fat milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ground black pepper (optional, to taste)
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup light sour cream
- In a large pot, heat the olive oil over medium heat. Add the onions and saute them in the oil for about 5 minutes. Add mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. Reduce heat, cover and simmer for 15 minutes.
- In a small bowl, whisk milk and flour together. Pour into the pot with the broth mixture and stir until blended. Cover and simmer for 15 more minutes, stirring occasionally.
- Add salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and heat thoroughly over low heat for about 5 minutes. DO NOT bring to a boil. Can be served as soon as soup is heated through.
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