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Geneva's Hungarian Mushroom Soup

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PREP TIME
5 min
COOKING TIME
45 min
TOTAL TIME
50 min
SERVINGS
6 servings
Soup Hungarian
Geneva's Hungarian Mushroom Soup
Ingredients
  • 2 tablespoons unsalted butter
  • 2 cups chopped onions
  • 1 1/2 pounds fresh mushrooms, thickly sliced
  • 4 1/2 teaspoons chopped fresh dill
  • 1 tablespoon Hungarian sweet paprika
  • 1 tablespoon soy sauce
  • 2 cups low-sodium chicken broth
  • 1 cup skim milk
  • 3 tablespoons all-purpose flour
  • 1/2 ripe tomato
  • 1/2 Hungarian wax pepper
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1/2 cup light sour cream
Instructions
1
Heat a large container over medium heat, using butter as the primary ingredient. Allow the butter to melt and then introduce sliced onions into the pot, stirring constantly until they release their fragrance, approximately 5 minutes pass.
2
Next, add sliced mushrooms to the pot and continue cooking until they become tender, around 5 minutes pass. Introduce dried dill weed, smoked paprika, soy sauce, and chicken broth into the pot, stirring well to combine.
3
Reduce the heat to a low setting, cover the container with a lid, and let it simmer for 15 minutes.
4
In another bowl, whisk milk and flour together until smooth; then gradually add this mixture to the soup. Add halved tomatoes and whole wax pepper halves into the pot, cover it again, and let it simmer occasionally for 15 minutes.
5
Season with salt to taste; then stir in sour cream and continue cooking, stirring occasionally until the soup thickens, ranging from 5 to 10 minutes pass.