Hungarian Mushroom Soup

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
• Popovers or sliced dutch oven bread, for serving, optional

Instructions

• Melt butter over medium heat in a 5 quart dutch oven or heavy bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent. Add in the mushrooms and cook 5 minutes.
• Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes.
• In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes.
• Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne.
• Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil.)
• Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.

Hope you enjoy this recipe

See ya down on the farm.