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    You are in: Home / Recipes / Hungarian Mushroom Soup Recipe
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    Hungarian Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Ashley U's Note:

    I received this recipe from a restaurant in Portland, Oregon.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt 1 pound of butter.
    2. 2
      Add onion, and sauté until wilted.
    3. 3
      Add mushrooms, sauté until juices are released.
    4. 4
      Add dill, paprika, and mix well.
    5. 5
      Add tamari, water, bring to a boil and reduce to a simmer.
    6. 6
      In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes.
    7. 7
      Drain some water from soup and beat into roux in stockpot until smooth.
    8. 8
      IMPORTANT- you will get flour lumps if you try to skip this step!
    9. 9
      Add water-smoothed roux to kettle.
    10. 10
      Add milk and simmer until it thickens again, coating back of spoon.
    11. 11
      Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

    Ratings & Reviews:

    • on January 02, 2007

      35

      The soup was very good, VERY thick. I halved it, and it was still probably enough for 20! I also used chicken broth rather than water, and skipped the salt. Next time, I will quarter the recipe, and maybe use less roux, so it is not as thick, but otherwise, very good!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Hungarian Mushroom Soup

    Serving Size: 1 (1616 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 1871.4
     
    Calories from Fat 1379
    73%
    Total Fat 153.2 g
    235%
    Saturated Fat 93.0 g
    465%
    Cholesterol 410.9 mg
    136%
    Sodium 4468.2 mg
    186%
    Total Carbohydrate 97.4 g
    32%
    Dietary Fiber 10.5 g
    42%
    Sugars 21.0 g
    84%
    Protein 41.9 g
    83%

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