Ingredients
- 1/4 cup butter
- 1 pound cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 tablespoon paprika
- 1/2 tablespoon dried dill
- 1 teaspoon fresh thyme, finely chopped
- 2 cups chicken broth
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/4 cup sour cream
- 1 tablespoon lemon juice (or to taste)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add mushrooms and cook without turning for 3-5 minutes.
- Add onion and garlic and season with salt and pepper. Cook until the mushrooms are golden brown, about 3-5 minutes. Stir in paprika, dill and thyme.
- Add chicken broth and mix well. Bring to a boil.
- In a small mixing bowl, whisk together flour and milk. Add the milk mixture into the soup. Stir well and bring it to a simmer over medium heat. Simmer until the soup starts to thicken, about 5 minutes.
- Stir in sour cream and lemon juice until evenly combined.
- Garnish with parsley and serve with biscuits, if desired.
Notes
How to store: Allow the leftover soup to cool completely in the fridge, then store it in an airtight container for 3-4 days.
How to reheat: Either microwave the leftovers in a bowl or warm them in a small pot on the stove until fully heated.
How to freeze: Place the chilled soup in freezer-safe containers and freeze for 2-3 months. However, the texture might not be quite as smooth after freezing and thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian