Instructions:
- Sauté the Vegetables:
- In a large pot, melt the butter over medium heat. Add the chopped onion and sliced mushrooms. Cook until the mushrooms have released their liquid and the onion is translucent.
- Add Flour and Spices:
- Sprinkle the flour and paprika over the mushroom mixture. Stir well to coat the vegetables. Cook for a couple of minutes to get rid of the raw flour taste.
- Add Liquid Ingredients:
- Stir in the soy sauce, chicken or vegetable broth, and milk. Bring the soup to a simmer, stirring frequently.
- Season and Simmer:
- Add the dried dill weed, salt, and pepper to taste. Let the soup simmer for about 15-20 minutes to allow the flavors to meld together.
- Finish and Serve:
- If using, swirl in the sour cream to add creaminess to the soup. Adjust the seasoning if necessary.
- Ladle the Hungarian Mushroom Soup into bowls and garnish with a dollop of sour cream, a sprinkle of fresh parsley, and a dash of paprika for color.
Enjoy the rich and flavorful Hungarian Mushroom Soup, perfect for warming up on a cold day! Serve with crusty bread or a side salad for a complete meal.
