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Hungarian Mushroom Soup
Reviews:
November 19, 2011

I used reduced-sodium broth and soy sauce...that helped not make it too salty. Also used fat free milk and non fat sour cream..the soup was still nice and rich. However, next time I'd use half the dill, half the paprika, and half the parsley..then add the rest to taste. Can be a bit overpowering.

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