A rich and creamy mushroom soup with a touch of Hungarian paprika, perfect for a cozy meal.
Preparation time
15min
Cooking time
30min
Ingredients
4 Servings
- 4 tbsp butter
- 2 tbsp dill
- 3 tbsp flour
- 1 tbsp lemon juice
- 1 cup milk
- 500 g mushrooms
- 1 onion
- 2 tbsp paprika
- pepper
- salt
- 1 cup sour cream
- 4 cups vegetable broth
Directions
Step 1
In a large pot, melt the butter over medium heat.
Step 2
Add the diced onion and cook until translucent, about 5 minutes.
Step 3
Add the sliced mushrooms and cook until they release their moisture and become tender, about 10 minutes.
Step 4
Stir in the flour and paprika, and cook for another 2 minutes, stirring constantly.
Step 5
Slowly add the vegetable broth, stirring continuously to avoid lumps.
Step 6
Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Step 7
Stir in the milk and continue to cook until the soup is heated through.
Step 8
Remove from heat and stir in the sour cream, dill, and lemon juice.
Step 9
Season with salt and pepper to taste.
Step 10
Serve hot, garnished with additional dill if desired.