Hungarian Mushroom Soup

Ingredients:

1/2 cup(s) butter (unsalted)

2 medium onions - peeled and small diced (Learn How)

4 cup(s) button mushrooms - sliced

1/4 cup(s) flour

4 cup(s) - chicken stock (white) - (or vegetable stock)

2 cup(s) milk (whole)

3 tablespoon(s) soy sauce

2 tablespoon(s) paprika

2 tablespoon(s) dill - finely chopped

1 cup(s) sour cream

1/2 cup(s) salt and pepper - to taste

Steps:

-Heat up the stockpot to medium heat.

-Add the butter and melt. (Be careful not to brown it)

-Add the onions and saute over medium heat until translucent.

-Add the mushrooms and saute until they have cooked all of the way down.

-Whisk in the flour and stir for 2 minutes.

-Slowly whisk in the stock, eliminating all lumps.

-Whisk in the milk.

-Bring the stock and milk up to a simmer, and add the soy sauce, paprika and dill.

-Cook for about 30 minutes until thickened.

-Slowly whisk in the sour cream and season to taste.

-Once the sour cream has been added, remove the pot from the heat so it does not break.

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