To-DIE-FOR Hungarian Mushroom Soup

• servings: Yield: 4-6
• active time: 10 minutes
• total time: 45 minutes

Ingredients

3 tablespoons butter

2 cups chopped onions

1 pound fresh mushrooms, sliced (any kind - a mix is best)

2 teaspoons dried dill weed

1 tablespoon Hungarian paprika

1 tablespoon soy sauce or liquid aminos

2 cups chicken or vegetable broth

1 cup milk or plain almond milk

3 tablespoons all-purpose flour

ground black pepper to taste

2 teaspoons lemon juice (I add more because I love lemon!)

1/2 cup sour cream or Greek yogurt

2 tablespoons chopped fresh parsley

Directions

Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce (or liquid aminos) and broth. Reduce heat to low. Cover and simmer for 15 minutes.

Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.

Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yogurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish and serve with crusty warm bread.

Notes

Use real lemon juice instead of bottled lemon juice.

You can substitute dry parsley for fresh parsley, but only use two teaspoons.