HUNGARIAN MUSHROOM SOUP

This Hungarian Mushroom Soup is sure to warm you up on a cold day! It's hearty, creamy, and gets it's wonderful flavor from sweet Hungarian paprika.

INGREDIENTS:

4 tbsp butter
2 cups diced onion
1 lb mushrooms, sliced
2 cups vegetable stock
½ cup dry white wine
2 tsp dried dill
2 tsp minced fresh thyme leaves
2 tsp Sweet Hungarian Paprika
2 tbsp soy sauce
1 cup whole milk
3 tbsp flour
¼ cup sour cream
2 tbsp lemon juice
2 tbsp fresh Italian parsley

Tools
Dutch oven or large pot 
Medium bowl   
Cutting board 
Knife

DIRECTIONS:

1. Melt the butter in a large, heavy pot over medium heat.
2. Sauté the onions and mushrooms until the the onions become soft and translucent, about 15 minutes.
3. Stir in the vegetable stock, white wine, dill, thyme, sweet Hungarian paprika, and soy sauce.
4. Bring to a simmer and cook until reduced by half.
5. In a medium bowl, whisk together the flour and milk until smooth.
6. Stir the milk mixture into the soup and continue cooking the soup until it begins to thicken, about 10 minutes.
7. Once thickened, reduce heat to low and stir in the sour cream and lemon juice. 
8. Ladle into bowls and garnish with fresh parsley. Enjoy!