Hungarian Mushroom Soup

Directions

1. Sauté the onion and mushrooms:
   Melt the butter in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the sliced mushrooms and continue to cook for another 5 minutes to release their juices and allow them to caramelize.

2. Add the broth and spices:
   Stir in the chicken broth, soy sauce, sweet paprika, and dill. Reduce the heat to a gentle simmer, cover the pot, and cook for 15 minutes to blend the flavors.

3. Make the thickener:
   In a small bowl, whisk together the milk and flour until smooth. Gradually add this mixture to the soup while stirring constantly to avoid lumps. Let the soup simmer for another 15 minutes, stirring occasionally to thicken.

4. Finish the soup:
   Reduce the heat to low. Stir in the sour cream, parsley, lemon juice, and salt and pepper. Mix gently until everything is well incorporated and the soup is heated through, about 3 to 5 minutes. Be sure not to let the soup boil at this stage to prevent curdling the sour cream.

5. Serve:
   Ladle the soup into bowls, garnish with extra parsley, and serve warm with crusty bread or a side of your choice.