Hungarian Mushroom Soup

Recipe View Gather all the ingredients to ensure a smooth cooking process. (5 minutes)

Recipe View In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and translucent. (5 minutes)

Recipe View Add the sliced mushrooms to the pot and sauté for about 5 minutes, allowing them to release their earthy aroma and deepen in color.

Recipe View Pour in the chicken broth, followed by the soy sauce, paprika, and dried dill weed. Stir well to combine all the flavors. Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes.

Recipe View In a separate bowl, whisk together the milk and all-purpose flour until smooth, ensuring no lumps remain. Gradually stir this mixture into the soup, blending it in thoroughly.

Recipe View Cover the pot again and continue to simmer for another 15 minutes, stirring occasionally to prevent sticking.

Recipe View Stir in the sour cream, chopped fresh parsley, lemon juice, salt, and a generous pinch of ground black pepper. Heat through gently over low heat, about 3 to 5 minutes, ensuring the soup is warmed but not boiling.

Recipe View Serve immediately, garnished with an extra sprinkle of fresh parsley if desired. Enjoy this delightful Hungarian Mushroom Soup as a comforting starter or a light meal.