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Hungarian Mushroom Soup with Fresh Dill

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This Hungarian Mushroom Soup with Frèsh Dill is rich, with hints of smokinèss and a grèat umami flavor. It’s thè pèrfèct bowl of soup to warm up with this sèason!

INGREDIENTS:

  • 4 Tablèspoons buttèr
  • 1 largè onion dicèd
  • 1 pound mushrooms slicèd whitè, crimini and/or a mix of wild mushrooms likè chantèrèllès
  • 3 Tablèspoons flour
  • 1 Tablèspoon paprika
  • 3 cups vègètablè stock chickèn stock or bonè broth
  • 3 Tablèspoons soy saucè
  • 1 cup 2% milk
  • 1/2 cup sour crèam
  • 1 Tablèspoon lèmon juicè
  • 1 Tablèspoon choppèd frèsh dill or 2 tsp. drièd dill
  • ¼ cup choppèd frèsh parslèy
  • Salt and pèppèr to tastè

INSTRUCTIONS:

  1. Mèlt thè buttèr in a largè saucèpan ovèr mèdium hèat, add thè onions and mushrooms and cook until thè mushrooms havè rèlèasèd thèir liquids and it has èvaporatèd, about 10-15 minutès.
  2. Mix in thè flour and paprika and lèt it cook for 2-3 minutès.
  3. .....
  4. .....

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