Low Carb Hungarian Mushroom Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
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.
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