Hungarian Mushroom Soup

Though I have not heard of it being tested by any current chemo patients, this mushroom soup recipe won a place here immediately by virtue of its intense savory flavors, its liquid nature, and its potential appeal to both patients and caretakers. This recipe packs a flavorful punch like few others, rich and satisfying. While creamy in texture, it is not heavy as it features milk and Greek yogurt, the quantities of which may both be varied according to taste. If desired, a crusty loaf of bread rounds the meal out nicely - anyone with a dry mouth may enjoy by dunking the bread in the soup to soften. A huge thank you to the montana happy for sharing the superb original recipe!

Hungarian Mushroom Soup

Ingredients:

• 3 tbsp butter

• 2 c chopped onions

• 1 lb fresh mushrooms, sliced - any variety will work

• 2 tsp dried dill

• 1 tbsp paprika

• 1 tbsp soy sauce

• 2 c chicken broth

• 1 c milk

• 3 tbsp flour

• ground black pepper (to taste)

• 2 tsp lemon juice (or to taste)

• 1/2 c plain Greek yogurt

1. Melt the butter in a large pot. Add the onions and saute over medium heat until soft.

2. Add mushrooms to pot and continue to saute for about 5 minutes.

3. Add dill, paprika, soy sauce, and broth to pot. Set heat to low. Cover pot and simmer for 15 minutes.

4. In a separate bowl, whisk together the milk and the flour. When combined, add to the pot and stir well. Cover the pot again and allow to simmer for another 15 minutes.

5. Stir in the black pepper, lemon juice, and Greek yogurt. Leave on low heat for about 5 minutes to warm, but do not allow to boil.

6. Serve hot.

Tips & Variations

• Sour cream may be used instead of Greek yogurt. If you are being encouraged to increase your protein intake, though, Greek yogurt is the way to go as it has a much higher protein content.