Geneva's Ultimate Hungarian Mushroom Soup Recipe

Ingredients:

• 2 tablespoons unsalted butter
• 2 cups chopped onions
• 1 pounds fresh mushrooms, thickly sliced
• 4 teaspoons chopped fresh dill
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon soy sauce
• 2 cups low-sodium chicken broth
• 1 cup skim milk
• 3 tablespoons all-purpose flour
• ripe tomato
• Hungarian wax pepper
• 1 teaspoon salt
• Ground black pepper to taste
• cup light sour cream

Directions:

1. In a large pot, melt the butter over medium heat. Once melted, add the chopped onions and cook, stirring occasionally, until fragrant and soft, about 5 minutes.
2. Stir in the mushrooms and cook for another 5 minutes until they become tender.
3. Next, add the dill, paprika, soy sauce, and chicken broth. Stir everything together, then reduce the heat to low. Cover the pot and let the soup simmer for 15 minutes.
4. While the soup simmers, whisk together the milk and flour in a small bowl until smooth. Add the mixture to the pot, stirring to combine.
5. Cut the tomato and wax pepper in half and add them to the pot. Cover again and continue simmering for 15 minutes, stirring occasionally.
6. Season the soup with salt and black pepper to taste. Then, stir in the sour cream, continuing to cook and stir for an additional 5-10 minutes, until the soup thickens to your desired consistency.
7. Before serving, remove and discard the tomato and wax pepper halves.

Tips:

• For a richer flavor, use thickly cut mushrooms and Hungarian sweet paprika.
• Be sure to use a ripe tomato and a Hungarian wax pepper for the best taste. If Hungarian wax peppers are unavailable, you can substitute with another mild chile pepper, but use a smaller piece to avoid overpowering the soup.

Nutrition Facts (per serving):

Servings: 6