Hungarian Mushroom Soup

Warm up with a bowl of this rich and creamy Hungarian Mushroom Soup! This comforting soup is packed with earthy mushrooms, aromatic dill, and a touch of paprika for a hint of smokiness. Finished with a swirl of sour cream, it’s a hearty and satisfying dish that’s perfect for chilly evenings. Serve it with crusty bread for a complete meal that will transport you straight to a cozy Hungarian kitchen.

Ingredients:

• 4 tablespoons unsalted butter
• 2 cups chopped onions
• 1 pound fresh mushrooms, sliced
• 2 teaspoons dried dill weed
• 1 tablespoon paprika
• 1 tablespoon soy sauce
• 2 cups chicken broth
• 1 cup milk
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• Ground black pepper to taste
• 2 teaspoons lemon juice
• ¼ cup chopped fresh parsley
• ½ cup sour cream

Instructions:

1. Melt the butter in a large Gotham saucepan over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes.
2. Stir in the dill, paprika, soy sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
3. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
4. Finally, stir in the salt, ground black pepper, lemon juice, parsley, and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.