Hungarian Mushroom And Potato Soup Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
2 tablespoons butter
1 medium onion, chopped
1/2 pound mushrooms, sliced (use portobellos and shiitakes if they are available, or white mushrooms if not)
1 teaspoon paprika
2 tablespoons all-purpose flour
2 medium potatoes, peeled and diced
6 cups vegetable broth
2 teaspoons fresh dill
OR
3/4 teaspoon dried dill
1/2 cup chopped fresh parsley
1/4 cup sherry or Madeira
2 bay leaves
1/2 cup low-fat sour cream, plus additional for garnish
Salt and freshly-ground black pepper, to taste

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Directions:

In a soup pot over medium-high heat, melt the butter, then sauté the onions, mushrooms, and paprika 5-10 minutes, or until the onions are translucent. Lower the heat, add the flour, and cook, stirring occasionally, 2-3 minutes.

Add the potatoes, broth, dill, parsley, sherry or Madeira, and bay leaves. Over high heat, bring the mixture to a boil. Lower the heat, partially cover, and simmer gently 30-45 minutes.

Remove soup from heat and add sour cream, whisking well to make sure that it is blended. Season with salt and pepper.

Serve hot, garnished with a dollop of additional sour cream, if desired.

This recipe from CDKitchen for Hungarian Mushroom And Potato Soup serves/makes 6

Recipe ID: 62656

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