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Photo: Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
Active Time:45 minsTotal Time:45 minsServings:6Yield:6 servings, about 1 1/2 cups eachJump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:6Yield:6 servings, about 1 1/2 cups each
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, about 1 1/2 cups each
Yield:
6 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1 ½poundsmushrooms, thinly sliced1medium onion, diced3tablespoonsall-purpose flour2tablespoonspaprika, preferably Hungarian (see Note)2tablespoonsdried dill4cupsmushroom broth or reduced-sodium beef broth2cupslow-fat milk1 ½poundsrusset potatoes, peeled and cut into 1/2-inch pieces½cupreduced-fat sour cream¾teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1 ½poundsmushrooms, thinly sliced
1medium onion, diced
3tablespoonsall-purpose flour
2tablespoonspaprika, preferably Hungarian (see Note)
2tablespoonsdried dill
4cupsmushroom broth or reduced-sodium beef broth
2cupslow-fat milk
1 ½poundsrusset potatoes, peeled and cut into 1/2-inch pieces
½cupreduced-fat sour cream
¾teaspoonsalt
DirectionsHeat 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.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days; reheat over low.Note: 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 penzeys.com.Originally appeared: EatingWell Magazine, January/February 2011
Directions
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.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days; reheat over low.Note: 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 penzeys.com.
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.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days; reheat over low.
Note: 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 penzeys.com.
Originally appeared: EatingWell Magazine, January/February 2011
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Nutrition Facts(per serving)233Calories6gFat37gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
