Zesty Hungarian Mushroom Soup

A delightful twist on the classic Hungarian mushroom soup, infused with a hint of zesty lemon and aromatic dill, perfect for those who love a flavorful and hearty meal.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 tbsp unsalted butter

1 large onion, finely chopped

1 lb button mushrooms, sliced

2 cloves garlic, minced

2 tsp paprika

1 tsp dried dill

1/2 cup all-purpose flour

4 cups chicken broth

1 cup whole milk

1 tbsp soy sauce

1 lemon, juiced

1/2 cup sour cream

Salt and pepper to taste

Fresh dill, for garnish

Lemon wedges, for serving

Instructions

1. Melt butter in a large pot over medium heat.

2. Add onion and sauté until translucent.

3. Stir in mushrooms and garlic, cooking until mushrooms are browned and tender.

4. Sprinkle in paprika and dried dill, stirring to combine.

5. Add flour, stirring constantly for 2 minutes.

6. Gradually pour in chicken broth, constantly whisking to prevent lumps.

7. Add milk and soy sauce, bringing the mixture to a gentle simmer for 15 minutes.

8. Stir in lemon juice and sour cream, adjusting seasoning with salt and pepper.

9. Serve hot, garnished with fresh dill and lemon wedges.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.