• 2 tablespoons butter, divided
  • 1 large onion, diced
  • 2 8oz package of sliced FunGuy white button mushrooms
  • 2 teaspoons dried dill
  • 2 tablespoons paprika
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 2 cups low sodium vegetable broth, divided
  • 1 cup milk
  • ½ cup sour cream
  • 1 lemon, juiced

It’s cold, wet, and all you want is a nice hot bowl of soup. Not a soup full of weak broth, but a hearty, creamy soup full of strong flavors and meaty FunGuy mushrooms. It’s the sort of recipe that will have you feeling hungry for just one more spoonful.

This Hungarian mushroom soup is that sort of soup, one that is thick, creamy and seasoned with paprika and dill. Go ahead and treat yourself to a bowl, or better yet two!

DIRECTIONS:

  1. In a medium sized pot, melt 1 tablespoon butter over medium heat. Add onions to the butter and sauté until soft.
  2. Toss mushrooms into the pot along with the dill, paprika and salt sautéing until lightly browned. Pour in 1 cup of vegetable broth, stir and cover, allowing to simmer 15 minutes.
  3. Meanwhile, melt 1 tablespoon of butter in a small sauce pan over medium heat. Whisk in flour, stirring constantly until a thick paste forms. Pour in milk, constantly stirring, and cook until thickened, about 5-7 minutes. Stir in the other cup of vegetable broth.
  4. Pour the milk and broth mixture into the pot with mushrooms, stirring to combine. Cover and allow to simmer an additional 15-20 minutes, careful not to let it boil.
  5. Stir in lemon juice and sour cream just before serving.

Have a Fun meal!