Ingredients
Scale
- 3 tablespoons olive oil
- 1 ½ pounds mixed mushrooms (trimmed and sliced)
- 2 cups diced yellow onions
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 teaspoons sweet paprika
- 1 tablespoon chopped fresh dill (or 2 teaspoons dried)
- 3 cups low-sodium chicken or vegetable broth
- 1 ½ cups whole milk
- ¾ cup sour cream
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add mushrooms and onions; cook until onions are translucent and mushrooms have shrunk (about 15 minutes).
- Transfer the mushroom mixture to a bowl. In the same pot, melt butter over medium heat.
- Whisk in flour, paprika, dill, salt, and pepper; cook for about 1 minute. Deglaze the pot with apple vinegar.
- Gradually whisk in the broth until smooth; stir in soy sauce and reserved mushroom mixture. Simmer for about 5 minutes until reduced by half.
- Stir in milk and sour cream; bring back to a simmer. Add vinegar off heat and garnish with parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg