Hungarian Mushroom Soup

My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It’s primarily a mushroom soup but derives a lot of its flavor from other ingredients.

Step: 1

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

Step: 2

In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

Step: 3

Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Per Serving: 201 calories; protein 7.5g; carbohydrates 14.8g; fat 13.5g; cholesterol 32mg; sodium 828.7mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.