Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons butter; 1 onion, diced; 1 pound mushrooms, sliced; 1/4 cup flour (rice flour for gluten-free); 1 tablespoon paprika; 4 cups vegetable broth (or chicken broth); 2 teaspoons dried dill; 1 tablespoon soy sauce (optional); 1/2 cup sour cream; 1 tablespoon lemon juice (optional); salt and pepper to taste; 1 handful fresh dill, chopped (optional); 2 tablespoons butter; 1 onion, diced; 1 pound mushrooms, sliced; 1/4 cup flour (rice flour for gluten-free); 1 tablespoon paprika; 4 cups vegetable broth (or chicken broth); 2 teaspoons dried dill; 1 tablespoon soy sauce (optional); 1/2 cup sour cream; 1 tablespoon lemon juice (optional); salt and pepper to taste; 1 handful fresh dill, chopped (optional)

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Prep Time: 10

Cook Time: 25

Total: 35

Servings: 44

Instructions

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Step 1

Melt the butter in a large saucepan over medium heat, add the onion and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.

Step 2

Mix in the flour and paprika and let it cook for 2-3 minutes.

Step 3

Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes

Step 4

Add the sour cream and lemon juice, and season with salt and pepper before adding the dill.

Step 5

Melt the butter in a large saucepan over medium heat, add the onion and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.

Step 6

Mix in the flour and paprika and let it cook for 2-3 minutes.

Step 7

Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes

Step 8

Add the sour cream and lemon juice, and season with salt and pepper before adding the dill.

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