Ingredients
Scale
- 2 tablespoons butter
- 2 cups onions, chopped
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken or vegetable broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (or to taste)
- Ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream
Instructions
- Melt butter in a large pot over medium heat. Add onions and sauté until translucent.
- Add mushrooms and cook until the mushrooms have released their juices and started to brown.
- Stir in dill, paprika, soy sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate bowl, whisk milk and flour together until smooth. Pour into the soup and stir well. Cover and simmer for another 15 minutes, stirring occasionally.
- Finally, stir in salt, pepper, lemon juice, parsley, and sour cream. Mix until the soup is heated through. Do not boil after adding sour cream.
- Serve hot, garnished with extra dill or parsley if desired.
Notes
- For a vegetarian version, use vegetable broth and ensure the soy sauce is vegetarian.
- Be careful not to boil the soup after adding the sour cream to prevent curdling.
- You can add a splash of white wine for an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Hungarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 410 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg
Keywords: Hungarian Mushroom Soup, Creamy Mushroom Soup, Dill Soup, Comfort Food, Hearty Soup