“Hungarian Mushroom Soup.

Ingredients:

– 4 tablespoons unsalted butter
– 2 cups diced onions
– 1 pound fresh button mushrooms, sliced
– 2 teaspoons dried dill weed
– 1 tablespoon paprika
– 1 tablespoon soy sauce
– 2 cups chicken or vegetable broth
– 1 cup milk (or half-and-half for a creamier texture)
– 3 tablespoons all-purpose flour
– 1/2 cup sour cream
– Salt and pepper to taste
– Fresh parsley for garnish (optional)

Instructions:

1. **Sauté the Onions and Mushrooms:**
– In a large pot, melt the butter over medium heat.
– Add the diced onions and cook until soft and translucent, about 5 minutes.
– Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.

2. **Add the Seasonings:**
– Stir in the dried dill weed, paprika, and soy sauce. Mix well to coat the mushrooms and onions with the spices.

3. **Add the Broth:**
– Pour in the chicken or vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.

4. **Thicken the Soup:**
– In a separate bowl, whisk together the milk (or half-and-half) and flour until smooth.
– Slowly pour this mixture into the soup, stirring constantly to prevent lumps.
– Continue to cook the soup, stirring frequently, until it thickens, about 5-7 minutes.

5. **Finish with Sour Cream:**
– Lower the heat and stir in the sour cream. Mix well until the soup is smooth and creamy.
– Season with salt and pepper to taste.

6. **Serve:**
– Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot, with crusty bread on the side.

This Hungarian Mushroom Soup is rich, flavorful, and perfect for a cozy meal. If you have any other ingredients you’d like to include or any adjustments, feel free to ask!