Hungarian Mushroom Soup with Paprika & Dill

A velvety, earthy soup of browned mushrooms, sweet paprika, dill and sour cream, with a splash of soy and lemon for depth. Pure cozy lunch with crusty bread.

Ingredients

• 24 oz baby bella mushrooms, sliced
• 1 onion, chopped
• 3 tbsp butter
• 3 cups vegetable broth
• 1 cup milk
• 3 tbsp soy sauce
• ½ cup sour cream
• ½ lemon, juiced
• ¼ cup chopped dill
• crusty bread, to serve

From your pantry: 2 tbsp flour, 2 tbsp sweet Hungarian paprika, ½ tsp salt, ½ tsp pepper.

Instructions

1. Melt the butter in a large pot over medium heat and cook the onion until soft, 5 minutes.
2. Add the mushrooms with the salt and cook, stirring occasionally, until they release their liquid and it mostly evaporates, 10 to 12 minutes.
3. Sprinkle in the paprika and flour and stir for 2 minutes. Add the broth, milk and soy sauce, bring to a simmer and cook, partly covered, for 15 minutes.
4. Put the sour cream in a bowl and whisk in a ladle of hot soup to temper it, then stir it back into the pot off the heat.
5. Add the lemon juice, pepper and most of the dill, taste for salt and serve topped with the rest of the dill, with bread.

Tip: Brown the mushrooms in two batches if your pot is small; crowding steams them and you lose the deep, meaty flavor.

Nutrition per serving

Good for

Adapted from Eating European.

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