Rustic Hungarian Mushroom Soup



2 tablespoons butter

1 medium yellow onion, diced

1/2 pound sliced mushrooms

1/2 tablespoon Hungarian paprika

1/2 tablespoon soy sauce

1/2 teaspoon dried dill weed

1 cup mushroom stock or chicken broth

1/2 cup half and half or cream

Wondra or flour (to thicken)

Salt and pepper to taste

1/4 cup sour cream or Greek yogurt

1.5 teaspoons lemon juice

fresh Italian parsley, for garnish


Melt butter in a soup pot over medium heat.

Saute onions for about 5 minutes.

Add mushrooms and saute another 5 minutes.

Add broth, paprika, soy sauce, and dill. Simmer covered for 10 minutes

While that simmers, whisk together Wondra or 1 1/2 tablespoons flour and cream. Stir into the soup. Simmer covered for 10 more minutes, stirring from time to time.

Add black pepper, lemon juice, yogurt/sour cream. Allow to heat up, but don’t boil it.

Serve with a little parsley for garnish and a dollop of yogurt.