Hungarian Mushroom Soup with Fresh Dill

Step 1

Chop your onions. Heat up butter in a dutch oven or other heavy pot, add onions and sweat for 5 minutes.

Step 2

Wash and then slice your mushrooms. Add mushrooms to the onions, season with some salt and pepper and cook for about 10-15 minutes, until they're soft.

Step 3

Add sweet paprika and flour to the mushrooms, cover well and cook for about 2-3 minutes.

Step 4

Add milk, broth and soy sauce. Cover and cook for about 15 minutes.

Step 5

If your soup is not thick enough you may create a roux by combining flour with sour cream and touch of water. If your soup is the right consistency, you'll just add a dollop of sour cream to a measuring cup. In order to add sour cream to the soup and make it super creamy, you need to temper it. In order to do this, you will need to add a little bit of hot soup to your measuring cup with sour cream OR sour cream/flour roux and then mix it well. Keep adding the hot liquid and stir well until you have a full cup. Then you're ready to add it to your pot. Your soup will be creamy and smooth.

Step 6

Add lemon juice. Then adjust seasoning with salt and pepper, as needed, and add fresh dill. Serve with crusty bread!