Ingredients:

4 tablespoons unsalted butter
2 cups diced onions
1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
2 teaspoons dried dill weed
1 tablespoon Hungarian sweet paprika
1 tablespoon low-sodium soy sauce
2 cups vegetable broth
2 tablespoons cornstarch
1 cup whole milk
1/2 cup sour cream
2 teaspoons lemon juice
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of cayenne pepper
Garnish: sautéed sliced mushrooms,
fresh chopped parsley, dollop of sour cream
Directions:

Melt butter in a pot over medium heat.
Add onions and sauté until softened.
Add mushrooms and cook for 5 minutes.
Stir in dill, paprika, soy sauce, and vegetable broth
. Simmer for 15 minutes.
Whisk cornstarch and milk;
stir into the soup.
Simmer for 10-15 minutes.
Add sour cream, lemon juice, parsley, salt, pepper, and cayenne.
Warm through without boiling.
Serve with garnishes and optional crusty bread.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 188 kcal | Servings: 6 servings

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