Hungarian Mushroom Soup

bellyfull.net

Samantha Wolff

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

½ cup sour cream

2 teaspoons lemon juice

¼ cup chopped parsley

1 teaspoon salt

¼ teaspoon 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

Directions at bellyfull.net

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