Stephan's Hungarian Mushroom Soup

Source: cavegirlinthekitchen.blogspot.com
Course: Lunch
Preperation time: 10min
Cooking Time: 25min
Serves: 5

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
Teaspoon Sea Salt 0 0 0 0 0 0 0 0
2 cup(s) Chicken Broth 4 4 1 1 1 1 30 30
1 Small Handful Fresh Parsley, Chopped 0 0 0 0 0 0 1 1
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
2 Teaspoon(s) Dried Dill Weed 0 0 0 0 0 0 1 1
2 Medium(s) Yellow Onion, Diced 0 0 3 3 5 5 58 58
1 Pound Mushroom(s), Sliced 3 3 3 3 0 0 20 20
4 Pound(s) Boneless Skinless Chicken Thighs, Cubed 60 60 1 1 60 60 802 802
1 Pound Chicken Breast, Cubed 28 28 0 0 3 3 150 150
5 Tablespoon(s) Butter 0 0 0 0 12 12 102 102
1 Tablespoon Paprika 0 0 1 1 0 0 4 4
1 Tablespoon Lemon Juice 0 0 0 0 0 0 1 1
2 Medium(s) Avocado 1 1 5 5 8 8 91 91
1 Tablespoon Tamari 0 0 0 0 0 0 2 2
Total: Approximate Nutrition Info, Per Serving: 97 14 90 1261
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Instructions

  1. Fry the chicken pieces in a large skillet, greased with butter.
  2. In a large stock pot, melt 4 TB of butter. Sauté the onions in the butter for 5 min, then add the mushrooms and sauté for another 5 min.
  3. Stir in the dill, paprika, tamari, broth, and cooked chicken pieces. Simmer on low heat for 15 min.
  4. Add the salt, pepper, lemon juice, and parsley. Simmer for another 5 minutes.
  5. Remove about 1/2 cup of the soup liquid and add to a food processor or blender along with the avocados. Blend until creamy.
  6. Add the creamy avocado mixture to the soup. Continue simmering for another 5 minutes.
  7. Enjoy!
Visit cavegirlinthekitchen.blogspot.com for the full instructions.

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