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.
This variation on Hungarian mushroom soup adds a zesty touch with lemon, inspired by a blend of traditional and modern culinary techniques.
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
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.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring occasionally until heated through.
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