TO-DIE-FOR Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup

3 tablespoons butter

2 cups chopped onions

1 pound fresh mushrooms, sliced (any kind – a mix is the best)

2 teaspoons dried dill weed

1 tablespoon Hungarian paprika

1 tablespoon coconut aminos

2 cups of chicken or veggie broth

1 cup  almond milk

3 tablespoons rice flour

Fresh ground pepper to taste

2 teaspoons lemon juice (I add more because I love lemon!)

1/2 cup sour cream (dairy free)

2 tablespoons chopped fresh parsley

How to Make Rustic Hungarian Mushroom Soup:

1) Melt butter in a large pot over medium heat in a Dutch oven or large soup pot. Add the chopped yellow onion and sauté for 5 minutes. Put in the mushrooms and saute for 5 more minutes.

Stir in the dill, paprika, liquid aminos (or soy sauce), and chicken broth. Reduce heat to low. Cover and simmer for 15 minutes.

2) Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stirring occasionally.

3) Finally, stir in the ground black pepper, lemon juice, and sour cream or Greek yogurt. Mix and cook over low heat, about 5 more minutes. Do not boil.

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