Hungarian Mushroom Soup

Serves 3

4 tablespoons unsalted butter

2 cups chopped onions

1 pound fresh mushrooms, sliced

2 cups chicken broth

1 tablespoon soy sauce

1 tablespoon 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.

• 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.