Hungarian Mushroom Soup

Course: Soup

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

  • Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  • 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.
  • 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.