Hungarian Mushroom Soup
| 4 tbsp | unsalted butter |
| 2 cups | diced onions |
| 1 lb | fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish) |
| 2 tsp | dried dill weed |
| 1 tbsp | Hungarian sweet paprika |
| 1 tbsp | low-sodium soy sauce |
| 2 cups | vegetable broth |
| 2 tbsp | cornstarch |
| 1 cup | whole milk |
| ½ cup | sour cream |
| 2 tsp | lemon juice |
| ¼ cup | chopped parsley |
| 1 tsp | salt |
| ¼ tsp | ground black pepper |
| pinch of cayenne pepper | |
| Garnish | |
| sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream Popovers or sliced dutch oven bread, for serving, optional |
| Melt butter over medium heat in a 5 quart dutch oven or heavy bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent. Add in the mushrooms and cook 5 minutes. |
| Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes. |
| In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes. |
| Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne. Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil.) |
| Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and optional parsley. Enjoy with some crusty dutch oven bread on the side. |