Hungarian Mushroom Soup

Ingredients:

• 2 tbsp butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 lb (450g) mushrooms (cremini or mixed wild mushrooms), sliced

• 1 tsp salt

• 1 tbsp Hungarian sweet paprika

• 1 tsp dried dill (or 1 tbsp fresh)

• 2 tbsp soy sauce (yes—it adds depth!)

• 2 tbsp flour

• 2.5 cups vegetable or chicken broth

• 1/2 cup whole milk

• 1/2 cup sour cream

• Juice of half a lemon (for brightness)

• Fresh parsley or dill for garnish

Instructions:

1. Preheat your Nutri-Stahl 3QT pot on medium heat. Melt the butter, then add chopped onions. Sauté for 3–4 minutes until translucent.

2. Add garlic and mushrooms. Sprinkle with salt. Sauté for about 10 minutes, allowing the mushrooms to release their moisture and brown slightly.

3. Stir in paprika, dill, and soy sauce. Cook for 1–2 minutes to deepen the flavor.

4. Sprinkle flour over the mushroom mixture, stir continuously for another 1–2 minutes to create a roux.

5. Slowly pour in the broth, stirring constantly to avoid lumps. Bring to a simmer, then reduce heat and cook for 10–15 minutes, partially covered.

6. Stir in milk and sour cream, and cook for another 5 minutes. Do not boil after adding sour cream to avoid curdling.

7. Add lemon juice to brighten the soup. Taste and adjust seasoning if needed.

8. Serve hot, garnished with fresh parsley or dill and a drizzle of sour cream or truffle oil for an exotic touch.