Hungarian Mushroom Soup

Earthy and hearty, this soup pairs well with roasted vegetables, meats, game and sausages and stands up to dishes with assertive flavors. Make it a one-pot meal by adding your favorite cooked protein or pasta.

Ingredients

• 2 T olive oil
• 2 C diced yellow onion
• 1 C diced green bell peppers
• 2 T minced garlic
• 1 lb cremini mushrooms , sliced
• 1½ t smoked paprika
• 1½ t hungarian paprika
• 1½ t dill
• 4 T all-purpose flour
• 4 C vegetable broth
• salt and black pepper , to taste
• ½ C sour cream
• 2 T lemon juice

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and green peppers and sauté for 10 minutes until soft. Add the garlic and mushrooms and cook for another 5 minutes. Add the paprikas, dill and flour and stir for 1 to 2 minutes until flour is absorbed. Stir in the broth and bring to a simmer. Simmer the soup for 15 minutes and season with a pinch each of salt and black pepper. Remove from heat and slowly stir in the sour cream and lemon juice. Serve warm.