Categories: Soup

Ingredients

• 4 tbsp. unsalted butter
• 2 cups chopped onion
• 1 lb. fresh button mushrooms, sliced (Reserve and saute 1 cup for garnish)
• 2 cups chicken broth
• 1 tbsp. Hungarian sweet paprika or 1 1/2 tsp Hungarian hot paprika
• 1 tbsp. soy sauce
• 1 tsp dried dill
• 1 cup milk
• 3 tbsp. flour
• 1/2 cup sour cream
• 1/4 cup chopped fresh parsley, plus more for garnish
• 2 tsp lemon juice
• 1 tsp salt
• 1/4 tsp black pepper
• Croutons

Directions

1. Melt butter in a Dutch oven over medium heat. Add onion; cook 5 minutes. Add mushrooms; cook 5 minutes more. Stir in broth, paprika, soy sauce, and dill. Reduce heat to low and simmer, covered, 15 minutes.

2. Whisk together milk and flour in a small bowl. Stir into soup. Simmer, covered, stirring occasionally, 15 minutes more.

3. Stir in sour cream, parsley, lemon juice, salt and pepper. Simmer, covered, until heated through, 3 to 5 minutes. Garnish with parsley and sautéed mushrooms and croutons.

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