Hungarian Mushroom Soup

Mushroom hunting season is upon us! Warm up on after a rainy day in the forest with this creamy mushroom soup featuring dill weed and paprika. This versatile recipe can use most types of mushrooms, from morels and chanterelles to cremini or portobello.

Ingredients:

• 4 tbsp butter
• 1 diced large onion
• 1 pound mushrooms, slices or chopped
• 3 tbsp flour
• 1 tbsp Hungarian paprika
• 3 cups chicken stock 
• 3 Tablespoons soy sauce
• 1 cup milk
• 1/2 cup sour cream
• 1 Tbsp lemon juice
• 2 tsp Dill weed

Method:

Saute the onions and mushrooms together in the butter on medium heat until soft and the liquids have cooked down, ~15 mins. Add the flour and paprika and 1 tsp of dill, and saute for another 2 mins.

Mix together the broth, milk, and soy sauce, add to the pot, and simmer another 10-20 mins. After removing from the heat, add the lemon juice, sour cream, and the additional 1 tsp of dill.

Serve warm and enjoy!