Hungarian Mushroom Soup

Ingredients:

• 500 g mushrooms, sliced
• 1 large onion, finely chopped
• 2 tbsp butter
• 2 tsp Hungarian sweet paprika
• 1 tbsp flour
• 750 ml vegetable or chicken broth
• 200 ml milk
• 100 ml sour cream
• 1 tbsp soy sauce
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

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Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and cook until soft and lightly golden.
3. Add mushrooms and sauté until they release their liquid and soften.
4. Stir in paprika and flour, mixing quickly.
5. Slowly add broth while stirring to avoid lumps.
6. Pour in milk and soy sauce, then bring to a gentle simmer.
7. Cook for 10–15 minutes until slightly thickened.
8. Remove from heat and stir in sour cream.
9. Season with salt and black pepper.
10. Garnish with fresh parsley.