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

    Low Carb Hungarian Mushroom Soup. Photo by mailbelle

    1/1 Photo of Low Carb Hungarian Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter over medium heat, using a large pot.
    2. 2
      Add onions and saute for 5 minutes.
    3. 3
      Add mushrooms and saute for 5 more minutes.
    4. 4
      Stir in the chicken broth, paprika, soy sauce and dill weed.
    5. 5
      Reduce to low, cover and simmer 15 minutes.
    6. 6
      Pour heavy cream into soup and blend well.
    7. 7
      Simmer, covered, for 10 more minutes.
    8. 8
      Stir in salt, pepper, lemon juice and sour cream.
    9. 9
      Heat through for 4 or 5 minutes.
    10. 10
      Serve garnished with fresh parsley.

    Ratings & Reviews:

    • on September 06, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2013

      55

      Very rich, delicious soup! We wanted a vegetable and some meat so I added some zucchini and Italian sausage. Because of the additions I added another cup of chicken broth and a little extra on some of the other ingredients. Wonderful treat on a low carb diet.

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

    Read All Reviews (26)

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    Nutritional Facts for Low Carb Hungarian Mushroom Soup

    Serving Size: 1 (281 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 286.2
     
    Calories from Fat 232
    81%
    Total Fat 25.8 g
    39%
    Saturated Fat 15.6 g
    78%
    Cholesterol 81.3 mg
    27%
    Sodium 903.9 mg
    37%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.7 g
    18%
    Protein 6.2 g
    12%

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