Hungarian Mushroom Soup

Hungarian Mushroom Soup 

Ingredients

• 4 tbsp butter
• 2 cups onions, chopped
• 1 lb mushrooms, sliced
• 2 cups chicken or vegetable stock
• 1/2 cup dry white wine
• 2 tsp dried dill
• 2 tsp minced fresh thyme leaves
• 2 tsp paprika
• 2 tbsp soy sauce
• 1 cup whole milk
• 3 tbsp flour
• 1/4 cup sour cream
• 2 tbsp lemon juice
• 2 tbsp fresh Italian parsley
• In a heavy pot or Dutch oven, cook the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.
• Add the dill, thyme, paprika, chicken or vegetable stock, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
• Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
• Turn the heat down to low and slowly stir in the sour cream and lemon juice.
• Garnish the soup with parsley and serve hot.

**Yields 5 cups of soup. If you want to serve it to four people as a main dish, we recommend doubling the recipe.