Hungarian Mushroom Soup (Gombaleves)

Ingredients:

• 400 g (14 oz) mushrooms, sliced
• 1 small onion, finely chopped
• 2 tbsp butter or oil
• 1 tsp paprika
• 1 tbsp flour
• 750 ml (3 cups) vegetable or chicken broth
• 100 ml (½ cup) milk
• 100 ml (½ cup) sour cream
• 1 tsp dried dill (or fresh, chopped)
• 1 tbsp soy sauce (optional, for depth)
• Salt and pepper to taste
• 1 tsp lemon juice (optional)

Instructions:

1. Melt butter in a pot and sauté onion until soft. Add mushrooms and cook until they release their juices.
2. Stir in paprika, then sprinkle flour and mix well.
3. Gradually add broth, stirring to avoid lumps.
4. Add milk, dill, and soy sauce. Simmer for 10–15 minutes.
5. Lower heat and stir in sour cream. Season with salt, pepper, and lemon juice.
6. Serve hot, optionally garnished with fresh dill.