Ingredients:
4 tablespoons unsalted butter
2 cups diced onions
1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
2 teaspoons dried dill weed
1 tablespoon Hungarian sweet paprika
1 tablespoon low-sodium soy sauce
2 cups vegetable broth
2 tablespoons cornstarch
1 cup whole milk
1/2 cup sour cream
2 teaspoons lemon juice
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of cayenne pepper
Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
Popovers or sliced Dutch oven bread, for serving (optional)
Instructions:
-Melt butter over medium heat in a 5-quart Dutch oven or heavy-bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent. Add in the mushrooms and cook for 5 minutes.
-Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and gently simmer, covered, for 15 minutes.
-In a small bowl, whisk together the cornstarch and milk until completely blended. Stir the mixture into the soup until incorporated. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 minutes.
– Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne. Cook for another 3 minutes over low heat until warmed through (do not allow it to boil).
– Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.