Hungarian Mushroom Soup

Ingredients:

6 tablespoons butter
2 cups chopped onions
1 lb fresh mushrooms, sliced

3 cups chicken broth
1 cup white wine
3 teaspoons dried dill
3 teaspoons chopped fresh thyme
4 teaspoons Hungarian sweet paprika
4 tablespoons low-sodium soy sauce
pinch of Cayenne pepper

2 cups half and half or whole milk (not Skim or low fat)
5 tablespoons flour

½ cup sour cream
4 tablespoons lemon juice

salt & pepper to taste
chopped fresh dill or parsley, for garnish

Optional-½ lb mild italian sausage or chicken breast. Cooked and cut into bite sized pieces.

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Directions:
Cook the onions and mushrooms in a large soup pot in the butter until soft, about 15 minutes. 

Add the chicken broth, wine, dill, thyme, paprika, cayenne and soy sauce. Bring to a simmer and cook until it reduces by half, about 10 minutes.

In a small bowl, combine the milk and flour. Whisk until smooth. Whisk the mixture into the soup and cook about 10 minutes.

Reduce the heat and add the sour cream and lemon juice. Season with salt and pepper, to taste. Heat through. 

Important! Do not let the soup boil after you add the sour cream or milk. Simmer only.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Calories: 200