No, I'm here and very much healthy (now, after being sick on Christmas Eve and Christmas)...However, I have been lazy in updating my blog and for that I apologize. One of my goals is to go through and replace all my missing pictures and to post more!
In talking to my dear friend Melinda today, she mentioned that she made Hungarian Mushroom Soup and being Hungarian myself, I asked her for the recipe. She shared that she found it on AllRecipes.com and after reading it, I knew a stop at the grocery store was in order to pick up a few ingredients I needed for this soup. My husband has a cold, so I knew this soup would be the perfect dinner to make him feel better and be quick and easy for me!
Hungarian Mushroom Soup
Recipe courtesy of: AllRecipes.com
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce (I omitted this)
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream
- 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. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.