Hungarian Mushroom Soup

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
•  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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