Low Carb Hungarian Mushroom Soup
At a Glance
- Total
- 50 min
- Servings
- 6.00 serving(s)
Categories
- Soup
- Hungarian
- Stovetop
Dietary
- Low-carb
- Low Carb
Allergens
- Milk
- Soy
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Low Carb Hungarian Mushroom Soup brings together 4 tablespoons butter, 2 cups chopped onions, 1 lb sliced fresh mushrooms in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Large pot
Ingredients
- 4 tablespoons butter
- 2 cups chopped onions
- 1 lb sliced fresh mushrooms
- 2 cups chicken broth
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 1 teaspoon dried dill weed
- 1 cup heavy cream (whipping)
- 1 teaspoon salt
- 1 dash fresh ground pepper
- 2 teaspoons lemon juice
- 1/3 cup sour cream
- chopped fresh parsley (to garnish)
Instructions
Melt butter over medium heat, using a large pot.
Add onions and saute for 5 minutes.
Add mushrooms and saute for 5 more minutes.
Stir in the chicken broth, paprika, soy sauce and dill weed.
Reduce to low, cover and simmer 15 minutes.
Pour heavy cream into soup and blend well.
Simmer, covered, for 10 more minutes.
Stir in salt, pepper, lemon juice and sour cream.
Heat through for 4 or 5 minutes.
Serve garnished with fresh parsley.
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