Hungarian Mushroom Soup

Serves 2

Total Time: 50 mins 

4 tablespoons unsalted butter 

2 cups chopped onions 

1 lb fresh mushrooms, sliced 

2 cups chicken broth 

2 tablespoons soy sauce 

1.5 tablespoons paprika 

2 teaspoons dried dill weed 

1 cup milk 

3 tablespoons all-purpose flour 

½ cup sour cream 

¼ cup chopped fresh parsley 

2 teaspoons lemon juice 

1 teaspoon salt ground black pepper to taste 

• Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. 

• Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes. 

• Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally. Step 3 Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately. 

Calories: 500 per serving