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Hungarian Mushroom Soup

Ingredients:

1/4 cup unsalted butter
1 onion, finely chopped
1 pound mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups vegetable broth
1 cup milk
1 teaspoon dried dill
1 teaspoon paprika
Salt and pepper, to taste
1/2 cup sour cream
2 tablespoons chopped fresh parsley, for garnish
Directions:

In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and become golden brown.
Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth and milk, stirring constantly to prevent lumps from forming.
Stir in the dried dill, paprika, salt, and pepper. Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally, until thickened slightly.
Remove the pot from the heat and stir in the sour cream until well combined.
Taste and adjust the seasoning, adding more salt and pepper if necessary.
Ladle the Hungarian Mushroom Soup into bowls and garnish with chopped fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 180 kcal | Servings: Serves 4

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