Kristen's Hungarian Mushroom Soup
Updated on July 28, 2007
Vegetarian with Vegan variation
This soup is similar to the traditional Hungarian Mushroom Soup without all the fat. For a thicker soup, you can simmer it longer to evaporate some of the water or double the flour and milk mixture.
Ingredients
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2 c Mushrooms (sliced)
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2 c Onions (diced)
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4 tbl Butter or Margarine
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1/4 c White Wine
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8 c Water or Vegetable Broth
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1/4 c Pearl Barley
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2 tsp Salt
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1/4 tsp Black Pepper
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1 tsp Dried Paprika
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1 tsp Dried Dill Weed
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1 tbl Dried Parsley
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2 tbl Flour
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3/4 c milk (animal or vegan)
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1 tbl Lemon or Lime Juice
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Low-Fat Sour Cream (animal or vegan)
Directions
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In a large soup pan, sauté the onions and mushrooms in the butter (or margarine) until the onions are brown.
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Add the white wine, and boil for 2-4 minutes.
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Add water (or broth), pearl barley, and salt, and simmer for 15 minutes.
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In a separate bowl, whisk the milk and flour together until smooth, and slowly pour the mixture into the soup while stirring.
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Add the pepper, paprika, dill weed, parsley, and lemon (or lime) juice, and simmer 45 minutes.
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Serve into bowls and top with one spoonful of sour cream.
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