Creamy Hungarian Mushroom Soup
adapted from Eating Well
1 tablespoon extra-virgin olive oil
1 1/2 pounds mushrooms, thinly sliced
1 medium onion, diced
3 tablespoons all-purpose flour
2 tablespoons paprika, preferably Hungarian (see Note)
2 tablespoons dried dill
4 cups mushroom broth
2 cups low-fat milk
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup reduced-fat sour cream
3/4 teaspoon salt
*1/4 cup chopped fresh parsley
*1 tsp lemon juice
1.Heat oil in a large pot over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.
2.Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream, lemon juice, parsley and salt.
I really enjoyed this soup. It is light and has an earthy flavor.