Creamy Mushroom Soup

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4

Ingredients:

• 1 pound button mushrooms (keep 1 cup aside for garnish)
• 4 tablespoons unsalted butter
• 2 cups diced onions
• 2 teaspoons dried dill
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon soy sauce
• 1 cup whole milk
• 1/2 cup sour cream
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1/5 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Prepare Ingredients:
   1. Clean and slice the mushrooms, setting aside 1 cup for garnish.
   2. Dice the onions.
   3. Chop the fresh parsley.
2. Cook Mushrooms and Onions:
   1. In a large pot, melt the butter over medium heat.
   2. Add the diced onions and cook until translucent, about 5 minutes.
   3. Add the sliced mushrooms (except for the reserved 1 cup) and cook until they release their moisture and start to brown, about 8-10 minutes.
3. Season the Soup:
   1. Stir in the dried dill, Hungarian sweet paprika, and soy sauce, cooking for another 2 minutes to enhance the flavors.
4. Add Liquid Ingredients:
   1. Pour in the whole milk and vegetable broth, stirring to combine.
   2. In a small bowl, whisk together the cornstarch with a few tablespoons of water to create a slurry.
   3. Pour the slurry into the soup, stirring constantly to prevent lumps from forming.
5. Simmer the Soup:
   1. Bring the soup to a gentle simmer and cook for about 10-15 minutes, allowing it to thicken slightly.
6. Finish the Soup:
   1. Stir in the sour cream and lemon juice, adjusting the seasoning with salt and pepper to taste.
   2. Add the reserved sliced mushrooms and fresh parsley, cooking for an additional 2-3 minutes until the mushrooms are tender.
7. Serve:
   1. Ladle the creamy mushroom soup into bowls.
   2. Garnish with a sprinkle of fresh parsley.
   3. Serve hot and enjoy the comforting flavors of this delicious soup!