This Chef inspired robust and creamy Hungarian Mushroom Soup will be one that you will come back to again and again. Super yummy! The kit includes all dry ingredients and recipe card, No guess work.
#252 (Hungarian Mushroom Soup) - Need (4) tbsp. Butter, (2) cups chopped Onions, (1) Lb. Mushrooms (sliced), (1) tbsp. Soy sauce, (1) cup Milk, (2) cups water, (1/2) cup Sour cream and Recipe kits. Vegetarians substitute: use (2) cups Vegetable broth, do not add water and bouillon.
- In a saucepan over medium heat, place (2) cups of water along with the (2) bouillon cubes (yellow kit), Dissolving the cubes entirely. *Vegetarians can substitute water and bouillon cubes for (2) cups of Vegetable broth. Set aside.
- In a large pot over medium heat, melt the butter. Sauté the onions in the butter for (5) minutes. Add the mushrooms and sauté for (5) more minutes. Stir in dill spices (red recipe kit) and soy sauce. Then take the broth and pour into the pot. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour (white kit) together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the seasoning spices (green kit), lemon juice (provided) and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
*Yields 6 Servings*
*Vegans substitute: Sour cream = soy sour cream or vegan yogurt
Milk = soy milk