Low Carb Hungarian Mushroom Soup

Janis Eschbach's Note:

Although this recipe is easy to make, it has a great, complex taste-and it's low carb too. My family loves it, and I hope you do too.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 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.

Reviews

[Johnsdeere]

Tasty soup on a cold day. I really enjoyed this recipe especially since it was low carb. It's hard to find low carb recipes and this one fit the bill. I made the recipe exactly as it called for, I was please with the results however I don't believe the number of servings is marked appropriately. This made no more then 4.5 cups and with a cup per person...it doesn't equate to the 6 servings this recipe is posted. Please make note of the portions and plan accordingly. Thank you very much for teh recipe, I will definately be making this again and will be sharing this with others.

[Mymble76]

Very good soup. I doubled the recipe (mushrooms were on sale) and used 2% milk with just a little half and half since that is what I had on hand. When I sauteed the mushrooms, I went a little longer than five minutes, I sauteed them until they were squeaky and released their water. I admittedly used a low quality paprika, the bottom shelf stuff, and I was worried about that, but the soup is still delish. I also added a generous amount of cayenne, to compensate for the low quality of the paprika, and to add some heat. I made the chicken broth with Better than Boullion paste. My soup is a bit thinner than it would be if I had used heavy cream, but the flavors are still yummy.

[BeaJae]

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!