Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Ingredients: 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; 1/2 cup sour cream; 2 teaspoons lemon juice; 1/4 cup chopped parsley; 1 teaspoon salt; 1/4 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)

"Rich and creamy, this Hungarian Mushroom Soup is loaded with flavors ranging from Hungarian sweet paprika to dill weed and even a splash of lemon. A comforting vegetarian soup!..."

INGREDIENTS

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4 tablespoons unsalted butter

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2 cups diced onions

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1 pound fresh button mushrooms (, sliced (reserve and sauté 1 cup for garnish))

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2 teaspoons dried dill weed

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1 tablespoon Hungarian sweet paprika

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1 tablespoon low-sodium soy sauce

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2 cups vegetable broth

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2 tablespoons cornstarch

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1 cup whole milk

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1/2 cup sour cream

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2 teaspoons lemon juice

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1/4 cup chopped parsley

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1 teaspoon salt

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1/4 teaspoon ground black pepper

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pinch of cayenne pepper

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Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream

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Popovers (or sliced dutch oven bread, for serving, optional)

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