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Jeni's Hungarian Mushroom Soup

4 tablespoons unsalted butter
2 cups chopped onions
1 lb fresh mushrooms, sliced
2 teaspoons dried dill weed
1 teaspoon paprika
1 tablespoon soy sauce
1 12 cups chicken broth
2 cups milk
1 tablespoon cornstarch
1 teaspoon salt
ground black pepper
2 teaspoons lemon juice
14 cup chopped fresh parsley
12 cup heavy cream


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. Stir in the salt, ground black pepper, lemon juice, and parsley. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. In a small bowl, whisk together cornstarch and heavy cream. Add to soup when soup is almost at a boil, and simmer for five minutes or so. Serve immediately, but leftovers are nice too.

Source: www.food.com