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Hungarian Mushroom Soup! Truly one of the best soups ever!Ingredients:4 tablespoons unsalted butter2 cups diced onions1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)2 teaspoons dried dill weed1 tablespoon Hungarian sweet paprika1 tablespoon low-sodium soy sauce2 cups vegetable broth2 tablespoons cornstarch1 cup whole milk1/2 cup sour cream2 teaspoons lemon juice1/4 cup chopped parsley1 teaspoon salt1/4 teaspoon ground black pepperPinch of cayenne pepperGarnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour creamDirections:Melt butter in a pot over medium heat. Add onions and sauté until softened.Add mushrooms and cook for 5 minutes.Stir in dill, paprika, soy sauce, and vegetable broth. Simmer for 15 minutes.Whisk cornstarch and milk; stir into the soup. Simmer for 10-15 minutes.Add sour cream, lemon juice, parsley, salt, pepper, and cayenne. Warm through without boiling.Serve with garnishes and optional crusty bread.Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutesKcal: 188 kcal | Servings: 6 servings