Ingredients

• 1 pound fresh button mushrooms (reserve 1 cup for garnish)
• 4 tablespoons unsalted butter
• 2 cups diced onions
• 2 teaspoons dried dill
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon soy sauce
• 1 cup whole milk
• 1/2 cup sour cream
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1/5 cup fresh parsley, chopped
• Salt and pepper, to taste

Preparation

In a large pot, melt butter over medium heat. Add diced onions and sauté until soft and translucent. Toss in mushrooms (except the reserved 1 cup) and cook until browned and juicy. Stir in dried dill, Hungarian sweet paprika, and soy sauce for a flavor burst. Pour in vegetable broth and let the mixture simmer gently. In a small bowl, mix cornstarch with cold water to create a slurry, then stir into the soup until thickened. Add whole milk and simmer for 2-3 minutes. On low heat, incorporate sour cream and lemon juice, ensuring a creamy texture. Season with salt and pepper to taste. In a separate pan, fry the reserved mushrooms until golden for garnish. Serve the soup in bowls, topped with fried mushrooms and a sprinkle of fresh parsley. Indulge in the rich, earthy flavors of this authentic Hungarian Mushroom Soup, a comforting masterpiece that warms the soul.