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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (279g) Recipe makes 6 servings |
||
| Calories 289 | ||
| Calories from Fat 233 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.9g | 39% | |
| Saturated Fat 15.9g | 79% | |
| Monounsaturated Fat 7.2g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 80mg | 26% | |
| Sodium 892mg | 37% | |
| Potassium 478mg | 13% | |
| Total Carbohydrate 10.9g | 3% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 4.0g | ||
| Protein 6.3g | 12% | |
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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)
Directions
1
Melt butter over medium heat, using a large pot.2
Add onions and saute for 5 minutes.3
Add mushrooms and saute for 5 more minutes.4
Stir in the chicken broth, paprika, soy sauce and dill weed.5
Reduce to low, cover and simmer 15 minutes.6
Pour heavy cream into soup and blend well.7
Simmer, covered, for 10 more minutes.8
Stir in salt, pepper, lemon juice and sour cream.9
Heat through for 4 or 5 minutes.10
Serve garnished with fresh parsley.
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Browse similar recipes by category
- Course > Soups
- Main Ingredient > Vegetables > Mushrooms
- Cuisine > European > Eastern > Hungarian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: ThatSouthernBelle
On Nov 2, 2008
I really liked this. This was for sure not salty at all for me. I ended up adding a little more. I also added soe cornstarch to thicken it up some. Made this for my friend's 18th birthday dinner.
From: mailbelle
On Oct 24, 2008
The soup was, for me, somewhat salty. I loved a slice of Italian bread dipped in it. Made for The Northern Mediterranean Photo Challenge.
From: Jacque2
On Feb 3, 2005
This soup is WONDERFUL!! It is even better with Shitake mushrooms, as I have made it both ways. Very easy to make, a new family favorite. Thank You!!
From: BeaJae
On Oct 29, 2008
This was great. I had eaten Hungarian Mushroom Soup at a dinner out and this was very similar. Even my fussy husband loved it. I lightened it up a little by using 1 cup broth and 2 cups fat free half and half along with my fat free sour cream. You couldn't tell it was low fat!
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