Hungarian Mushroom Soup

Original Source

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Ingredients

  • 4 tablespoons unsalted butter
  • 2 cups diced onions
  • 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
  • 2 teaspoons dried dill weed
  • 1 tablespoon Hungarian sweet paprika
  • 1 tablespoon low-sodium soy sauce
  • 2 cups vegetable broth
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 teaspoons lemon juice
  • 1/4 cup chopped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper
  • Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream

Preparation

  1. Melt butter in a pot over medium heat. Add onions and sauté until softened.
  2. Add mushrooms and cook for 5 minutes.
  3. Stir in dill, paprika, soy sauce, and vegetable broth. Simmer for 15 minutes.
  4. Whisk cornstarch and milk; stir into the soup. Simmer for 10-15 minutes.
  5. Add sour cream, lemon juice, parsley, salt, pepper, and cayenne. Warm through without boiling.
  6. Serve with garnishes and optional crusty bread.

Notations

Warning

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