Hungarian Mushroom Soup

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Hungarian Mushroom Soup
This soup is so good, you will want to make it again and again.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Melt butter in a large saucepan over medium heat, add onion 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. Add the stock, soy sauce and milk, bring to a gentle boil, reduce heat and simmer for 10 minutes.
  3. Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season with salt and pepper to taste. Enjoy!

Chicken Salad Pesto Sandwich

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Chicken Salad Pesto Sandwich
A twist on your regular chicken salad you will enjoy.
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. In a medium saucepan poach chicken with a pinch of salt and enough water to cover. Bring to a boil then reduce to a simmer and cook, covered, until cooked through about 10 minutes. Remove from heat then drain water and shred or chop chicken, set aside.
  2. In a food processor combine dill, walnuts, and garlic. Pulse until well combined. With the motor running slowly add the olive oil, pulse until combined.
  3. Transfer pesto to a large bowl, add chicken, red onion, lemon juice and zest, salt and pepper to taste. Add vinegar. Toast bread and divide chicken among slices top with romaine. Enjoy!
Recipe Notes

Recipe adapted from Clean Eating