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Hungarian Mushroom Soup |
Ingredients
- 4 Tablespoons butter
- 1 large onion diced
- 1 pound mushrooms sliced white, crimini and/or a mix of wild mushrooms like chanterelles
- 3 Tablespoons flour
- 1 Tablespoon paprika
0px; border: 0px; line-height: 1.5; list-style: none; margin: 5px 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> 3 cups vegetable 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 or 2 tsp. dried dill
¼ cup chopped fresh parsley
Salt and pepper to taste
Instructions
- Melt the butter in an exceedingly massive pan over medium heat, add the onions and mushrooms and cook till the mushrooms have free their liquids and it's gaseous, concerning 10-15 minutes.
- combine within the flour and paprika and let it cook for 2-3 minutes.
- Add the stock, soy and milk, wake up a mild boil, cut back the warmth and simmer for ten minutes.
- take away from heat and blend within the soured cream, juice, dill and parsley. Season to style with salt and pepper.
- Enjoy....
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