Hungarian Mushroom Soup

 

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 1 pound mushrooms, sliced
• 1/4 cup flour (or rice flour for gluten-free)
• 1 tablespoon paprika
• 4 cups vegetable broth or chicken broth or chicken stock
• 2 teaspoons dried dill
• 1 tablespoon soy sauce (optional)
• salt and pepper to taste
• 1/2 cup sour cream
• 1 splash lemon juice
• 1 handful fresh dill, chopped (optional)

Directions

1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
2. Mix in the flour and paprika and let it cook for 2-3 minutes.
3. Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes
4. Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.

For Slow Cooker: Implement step 1 & 2, place everything except the sour cream, lemon and dill in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the sour cream, lemon and dill.

Tortilla Soup

Tortilla Soup

1 (12.5 oz) can Tyson's premium white chunk chicken or any cooked chicken
2 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 (14 oz) can diced tomatoes
6-8 cups chicken broth
1 fresh lime, juiced
1/2 tsp crushed dried oregano
1/4 tsp sugar
3 cups tortilla chips
1 cup shredded Monterey Jack cheese
salt and pepepr

In 2 quart pot over medium high heat, saute onions and garlic in oil until tender but not brown. Add chicken, tomatoes, chicken broth, lime juice, oregano and sugar. Bring to a boil and then reduce heat and simmer for 20 minutes. Place about 1/2 cup tortilla chips in soup bowls and fill with hot soup. Sprinkle Monterey Jack cheese on top and serve.