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Hungarian mushroom soup

Ingredients

  • 4  Tablespoons  butter
  • 1  large  onion onion (diced )
  • 1  pound  mushrooms sliced  (white, crimini and/or a mix of wild mushrooms like chanterelles)
  • 3  Tablespoons  flour
  • 1  Tablespoon  paprika
  • 3  cups  vegetable stock stock (chicken stock or bone broth)
  • 3  Tablespoons  soy sauce
  • 1  cup  2% milk
  • 1/2  cup  sour cream
  • 1  Tablespoon  lemon juice
  • 1  Tablespoon  chopped fresh dill dill (or 2 tsp. dried dill)
  • ¼  cup  chopped fresh parsley
  • Salt and pepper to taste

Instructions

  • Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
  • 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 the heat and simmer for 10 minutes.
  • Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt

https://www.platingsandpairings.com/hungarian-mushroom-soup-with-fresh-dill/

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