Hungarian mushroom soup

Thanks to flour and milk, this dish is velvety. Lemon juice adds piquancy, and greens add a unique aroma.

Ingredients

• Onion 2 pieces
• Champignons 450 g
• Butter 4 tbsp. spoons
• Chicken bouillon 500 ml
• Dried dill 2 tsp
• Soy sauce 1 tbsp. a spoon
• Ground sweet paprika 1 tbsp. a spoon
• Milk 250 ml
• Flour 3 tbsp. spoons
• Salt taste
• Ground black pepper taste
• Lemon 1 piece
• Fresh greens taste
• Sour cream 120 g

Directions

1. Chop the onion, cut the mushrooms into small pieces.
2. Heat oil in a saucepan over medium heat. Fry the onions for 4-5 minutes, add the mushrooms and cook the same amount.
3. Pour in broth, add dill, soy sauce and paprika. Bring to a boil, reduce heat to low, and simmer, covered, for another 15 minutes.
4. Combine milk with flour and pour into the soup with constant stirring in a thin stream. Cook covered for another 15 minutes, stirring occasionally.
5. Add salt, pepper, two teaspoons of squeezed lemon juice, chopped herbs and sour cream to the soup. Stir and simmer for 3-5 minutes to warm up, but do not bring to a boil.