Rich and Creamy Hungarian Mushroom Soup

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Step 1

Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened about 2 minutes.

Step 2

Add sliced mushrooms and minced garlic to the pot. Cook until the mushrooms release their liquid and start to brown, about 8-10 minutes.

Step 3

Stir in the dried dill weed, paprika, pinch of salt and fresh thyme leaves. Cook for another minute.

Step 4

Pour in the vegetable broth, soy sauce and lemon juice and let it simmer for 5 minutes.

Step 5

In a separate bowl, whisk together the milk and flour until smooth. Slowly pour this mixture into the pot, stirring constantly to prevent lumps from forming.

Step 6

Let it cook for about 10-15 minutes, stirring occasionally, until slightly thickened.

Step 7

Taste the soup and adjust the seasoning with salt and pepper as needed.

Step 8

If using sour cream, you can either add it directly to the soup and stir until well combined, or you can dollop it on top of each bowl when serving.

Step 9

Serve the Hungarian Mushroom Soup with crusty bread or baguette, garnished with fresh chopped parsley. Enjoy!