Hungarian Mushroom Soup

Ingredients

• 4 tablespoons of salted butter
• 1 1/2 cups white onions, chopped
• 1 lb. mushrooms, sliced (use crimini, button, etc.)
• 2 teaspoons dried dill weed
• 1 teaspoon dried thyme
• 1 tablespoon sweet paprika
• 1 tablespoon lemon juice
• 2 cloves garlic, grated
• 2 1/2 cups broth
• 2 tablespoons soy sauce
• 3 tablespoons all purpose flour
• 1 cup half and half or milk
• 1/3 cup sour cream or crème fraîche
• 3 tablespoons chopped parsley

Method

1. 1

   Melt butter in a soup pot. Sauté onions for a few minutes and then add mushrooms. Cook for 8-10 minutes on medium heat stirring occasionally.

2. 2

   Add dill, thyme, paprika, garlic, and lemon juice. Cook for 2 minutes.

3. 3

   Add broth and soy sauce. Simmer on low to medium heat for a few minutes.

4. 4

   In a bowl, mix half and half with all purpose flour until smooth. Add to the soup while stirring to avoid curdling. Simmer soup to desired thickness (do not boil).

5. 5

   Add sour cream and stir.

6. 6

   Garnish with parsley and serve.