Ingredients

• 2 TBS butter
• 2 medium onion, peeled and chopped
• 1/2 pound (8 ounces/230g/3 cups) button mushrooms, cleaned and sliced
• 1 cup (240ml) chicken stock
• 1/2 TBS Hungarian sweet paprika
• 1/2 TBS soy sauce
• 1/2 tsp dried dillweed
• 1/2 cup (120ml) whole milk
• 1 1/2 TBS flour
• 1/4 cup (30g) full fat sour cream
• 1 TBS dried parsley, plus more to garnish
• 1 tsp fresh lemon juice
• salt and black pepper to taste
• butter croutons ( optional)

Directions

• Remove 1/2 cup of the mushrooms and set aside. These will be the garnish.
• Heat the butter in a medium saucepan over moderate heat. Add the onions and sauté for 5 minutes, without coloring.  Add the mushrooms and cook, stirring occasionally for 5 minutes longer.
• In the meantime heat a small amount of butter in a small skillet. Add the reserved mushrooms and fry over medium high heat, without disturbing for about 5 minute, then give them a good stir and set aside. Keep warm.
• Add the chicken stock, paprika, soy sauce, dried dill and parsley to the saucepan.  Reduce to a simmer, cover and cook for 15 minutes.
• Whisk together the milk and the flour.  Whisk this into the saucepan of soup. Cover and cook for a further 15 minutes, stirring occasionally.
• Whisk in the sour cream and lemon juice.  Heat through for 3 to 5 minutes.  Do not boil or the soup may curdle.  Season to taste with salt and black pepper.
• Serve in heated bowls with some of the sautéed mushrooms on top as well as a few buttered croutons and a sprinkle of parsley.

Notes

• 10-11-25 Full Recipe
• 1 1/2 Yellow Onions
• 3-4 Garlic Cloves Minced
• Fresh Parsley

Photos