I wasn't sure what I thought about putting dill in soup but it was actually really good. I wouldn't say it really tasted like dill, I think it just paired nicely with the rest of the ingredients. I changed up the recipe a little bit in that I used fat free and light ingredients where I could. The only thing I did not like about this soup was that it did not yield a whole lot. I got enough for dinner tonight and lunch tomorrow. I like to always have a little more that I can either freeze or save for another day in the week. So next time I make it I would probably double the recipe.
Hungarian Mushroom Soup
Adapted from Closet Cooking
2 tablespoons butter
1 pound sliced mushrooms
1/4 cup flour
1 tablespoon paprika
2 teaspoons dried dill
1 tablespoon low sodium soy sauce
4 cups fat fee chicken broth
1/2 cup light sour cream
Heat 2 tablespoons butter over medium heat in a large saucepan.
Add mushrooms and cook until they sweat and all liquid is absorbed, about 15 minutes.
Add flour and paprika. Cook for 2 minutes.
Add chicken broth , soy sauce and dill.
Bring to a boil. Reduce heat and simmer for 15 minutes.
Add sour cream, salt and pepper.