Hungarian Mushroom Soup

This rich and creamy soup is packed with earthy mushrooms, aromatic spices, and a touch of tanginess from sour cream. Perfect for a comforting meal!

Ingredients:

• 4 tbsp butter

• 2 cups chopped onions

• 1 lb (450g) fresh mushrooms, sliced (cremini or white button work well)

• 2 tsp dried dill weed (or 1 tbsp fresh dill)

• 1 tbsp sweet paprika

• 1 tbsp soy sauce

• 2 cups vegetable or chicken broth

• 1 cup whole milk (or half-and-half for extra richness)

• 3 tbsp all-purpose flour

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 2 tsp lemon juice

• ½ cup sour cream (plus extra for garnish)

• Fresh parsley or dill (for garnish)

Instructions:

Instructions:

1. Sauté the onions and mushrooms:

   • In a large pot, melt the butter over medium heat.

   • Add the chopped onions and sauté for 5 minutes until softened.

   • Add the sliced mushrooms and cook for another 5-7 minutes until they release their juices and soften.

2. Add the seasonings:

   • Stir in the dill, paprika, and soy sauce. Cook for 1 minute to let the flavors bloom.

3. Make the soup base:

   • Pour in the broth and bring to a gentle simmer. Cook for 10 minutes.

   • In a small bowl, whisk the flour into the milk until smooth. Slowly pour this into the soup while stirring to avoid lumps.

   • Let the soup simmer for another 5 minutes until slightly thickened.

4. Finish with sour cream and lemon:

   • Remove the pot from heat. Stir in the salt, pepper, and lemon juice.

   • Gradually mix in the sour cream to prevent curdling.

5. Serve:

   • Ladle the soup into bowls and garnish with a dollop of sour cream and fresh parsley or dill.

   • Serve warm with crusty bread or a side salad.

Tips:

• For extra depth, add a splash of white wine when sautéing the mushrooms.

• If the soup is too thick, thin it with a little extra broth or milk.

• Reheat gently to prevent the sour cream from separating.

Enjoy your creamy, flavorful Hungarian Mushroom Soup! 😊🍄