Ingredients :Soup Base:2 tbsp unsalted butter1 large onion, diced1.5 lb cremini mushrooms, sliced3-4 cloves garlic, crushed2 tbsp Hungarian paprika (sweet or hot)1 tbsp dried dill1 tbsp tamari soy sauce2 cups vegetable stockCreamy Finish:1 cup whole milk2 tbsp all-purpose flour1 tbsp lemon juice½ cup sour creamSalt + black pepperGarnish: Extra dill or sour creamInstructions :Sauté Aromatics: Melt butter in your Dutch oven over medium heat. Cook onion 5 mins until translucent.Brown Mushrooms: Add mushrooms (pre-brushed with cleaning tool). Cook 8-10 mins until golden.Bloom Spices: Stir in garlic (crushed with press), paprika, dill, and tamari. Cook 2 mins.Simmer: Pour in vegetable stock, boil, then simmer 5 mins.Thicken: Whisk milk + flour until smooth. Slowly stir into soup. Simmer 5-8 mins until thickened.Finish: Off heat, add lemon juice. Temper sour cream with 3 tbsp hot soup, then blend into pot. Season.
Hungarian Mushroom soup
