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Julie Richman > Intel > Cooking and Recipes > Hungarian Mushroom Soup

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Hungarian Mushroom Soup

My mother cooked this mushroom soup quite often. I didn’t like mushrooms when I was a child so I was not enthralled with it. Now I think it is absolutely delicious. It is a fast and easy recipe to cook. My mom used home made chicken stock but I use canned chicken broth.

1 pound fresh mushrooms
1 glove garlic
2 tablespoons chopped parsley
1 onion chopped
1 teaspoon salt
1 teaspoon paprika
4 cups of chicken stock
2 tablespoons of oil or butter
½ cup sour cream (optional)

Saute the mushrooms, garlic, and onion in the oil until they are very cooked and lightly browned. Add the paprika and salt and continue cooking for a few minutes. Add the chicken stock and parsley and cook for about 10 more minutes. Serve with sour cream in the soup bowl.

Alternatively, mix the sour cream into the chicken stock before adding it and simmer until it is reheated, but do not boil. This will make a lightly creamed soup.


Contributor's Note

My mother thickened this soup with about 3 tablespoons of flour but I don’t because I like a lighter soup.

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http://www.abstractandincolor.com | http://www.julierichman.com | http://www.siempreflamenco.com

Contributed by Julie Richman on February 28, 2008, at 7:34 PM UTC.

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This intel was contributed by Julie Richman


Julie Richman

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