Soups and casseroles are easy, hearty dishes and tend to be simple to prepare. Another plus, they heat up the house while they’re cooking.
The following recipe can be covered and refrigerated for up to 2 days. Simply reheat it on low.
Paprika labeled “Hungarian” is worth seeking out for this soup because it delivers a fuller, richer flavor than regular paprika. Find it at well-stocked supermarkets, specialty-foods stores or online at www.penzeys.com.
Use no-sodium added broth and omit the added salt to reduce the sodium in this dish.
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CREAMY HUNGARIAN MUSHROOM SOUP
Total preparation time: 45 minutes; actual cooking time:45 minutes; number of servings: 6
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 or reduced-sodium beef broth
2 cups low-fat milk
1 1/2 pounds russet potatoes, peeled and cut into one-half inch pieces
One-half cup reduced-fat sour cream
3/4 teaspoon salt
Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.
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 and salt.