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Instructions
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the sliced mushrooms to the pot and cook for about 5-10 minutes, or until they release their moisture and begin to brown.
Stir in the crushed garlic, Hungarian paprika, dried dill, and tamari soy sauce. Cook for another 2 minutes, stirring occasionally.
Add the vegetable stock and bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
In a separate bowl, whisk together the milk and flour until smooth and free of lumps.
Slowly pour the milk-flour mixture into the simmering soup, stirring constantly. Cook for another 5-10 minutes, until the soup thickens slightly.
Remove the pot from the heat and stir in 1 tablespoon of lemon juice.
In a small bowl, stir the sour cream with a few spoonfuls of the hot soup to tone down the cream. This will prevent the mixture from curdling when added to the soup. You can skip this step if the sour cream is at room temperature.
Gradually stir the tempered sour cream mixture back into the soup, mixing well.
Season the soup to taste with salt and freshly ground black pepper.
Serve hot, garnished with additional dill or a dollop of sour cream if you like.
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