Hungarian Mushroom Soup

Hungarian Mushroom Soup

Servings: 6

3 tbsp butter

1/2 medium onion, diced

1 lb mixed fresh mushrooms, sliced

2 tsp dried dill weed

1 tsp paprika

1 tbsp aminos

3 cups chicken broth

1½  cup heavy cream

4 oz cream cheese, softened

Ground black pepper to taste

2 teaspoons lemon juice

1/2 cup sour cream

2 tablespoons chopped fresh parsley

1.   Melt the butter in a large pot over medium heat. Add the onions and sauté for 5 minutes, stirring every minute to prevent over browning.

2.   Add the mushrooms and sauté for 8 more minutes, stirring every couple of minutes to allow mushrooms to brown and start to wilt.

3.   Stir in the dill, paprika, aminos and broth. Reduce heat to low and simmer for 15 minutes.

4.   In a small bowl, combine the cream cheese and heavy cream, 2 tbsp at a time, until smooth and creamy. Add to pot and stir well.

5.   Simmer for 15 more minutes, stirring occasionally.

6.   Stir in the ground black pepper, lemon juice and sour cream. Heat over low heat 5 minutes. Do not boil.

7.   Add fresh parsley.

  

Nutrition: 404 calories; 38g fat; 48mg cholesterol; 448mg sodium; 422mg potassium; 10g carb; 2g fiber; 4g sugar; 7g protein