Paprika Mushroom Soup

Name: Paprika Mushroom Soup
Total time: 45 min
Yield: 4 servings
Ingredients: Black pepper, to taste; 3 tablespoons butter; 2 teaspoons Dill weed; 1 1/2 tablespoons flour; 1/4 cup Parsley, fresh; 1 Garlic clove, crushed; 1 tablespoon Hungarian paprika; 2 teaspoons Lemon juice; 1 cup Milk; 3/4 pound mushrooms, sliced; 1 medium onion, chopped; 1/2 teaspoon salt; 3/4 cup sour cream; 1 tablespoon Tamari; 2 cups Vegetable stock or water

If you want to add more lacto ovo vegetarian recipes to your recipe box, Paprika Mushroom Soup might be a recipe you should try. This recipe makes 4 servings with 254 calories, 7g of protein, and 19g of fat each. For $1.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

254 kcal

Calories

7 g

Protein

19 g

Fat

16 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.00 · ~€0.75/serving

Instructions

1
Saute onions in large pot with half the butter for 5 minutes.
2
Add mushrooms and crushed garlic along with dill, paprika, stock and tamari. Simmer covered for 15 minutes.In a saucepan, melt butter over medium heat and stir in flour.
3
Whisk while heating for 2 minutes, then add milk. Stir often for 10 minutes or until thick.
4
Combine mushroom mixture with sauce and simmer for 15 minutes.
5
Add sour cream.
6
Add lemon juice and salt and pepper to taste before serving.Top with chopped parsley.NOTES:* A rich dill, paprika and mushroom soup - I first saw this at "Old Wives Tale," a restaurant in Portland, Oregon. The waiter there said that this had been on the menu every day for a year, and highly recommended it. The soup was delicious. I was pleasantly surprised to find a recipe for it in