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Hungarian Mushroom Soup

Prep Time 50 minutes
Cook Time 5 minutes
Servings 5

Ingredients
  

  • 4 tablespoons unsalted butter
  • 2 cups chopped onions
  • 1 pound fresh mushrooms sliced
  • 2 teaspoons dried dill weed
  • 1 tablespoon paprika sometimes I use hot paprika depends on taste
  • 1 tablespoon soy sauce liquid salt
  • 2 cups chicken broth
  • 1 cup milk whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt to taste
  • ½ teaspoon pepper
  • 2 teaspoons lemon juice
  • ½ cup sour cream
  • 2 sprigs parsley

Instructions
 

  • Melt the butter in a large pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté 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.