Cooking Instructions
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Step 1
Melt
Unsalted Butter (30 g)
in a 4-to 5-quart pot or dutch oven over medium heat. Add the
Onions (300 g)
and sauté for 5 minutes.
Step 2
Add
Button Mushrooms (500 g)
and sauté for 5 more minutes. Stir in the
Fresh Dill (as needed)
,
Hungarian Paprika (7 g)
,
Low-Sodium Soy Sauce (15 mL)
, and
Chicken Broth (480 mL)
. Reduce heat to low, cover, and simmer for 15 minutes.
Step 3
Meanwhile, melt
Unsalted Butter (40 g)
in a small saucepan over low-medium heat. Add the
All-Purpose Flour (25 g)
and whisk continuously until mixture is smooth and golden in color. Add a small amount (about 1 cup) of the simmered broth to the roux, a little bit at a time while continuously whisking.
Step 4
Pour the
Milk (240 mL)
into the soup and stir well to blend. Add the thickened roux, stirring continuously until fully incorporated. Cover and simmer for 15 more minutes, stirring occasionally.
Step 5
Meanwhile, sauté the cup of
Button Mushrooms (100 g)
in the remaining
Unsalted Butter (15 g)
until they are cooked through with crispy edges. If you like, season them with a bit of salt and pepper. Set aside to use as a garnish.
Step 6
Finally, stir in the
Salt (6 g)
,
Ground Black Pepper (as needed)
, juice of the
Lemon (1/2)
,
Fresh Parsley (10 g)
, and
Sour Cream (120 g)
. Mix well and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
Step 7
Serve immediately topped with
Croutons (to taste)
, sautéed mushrooms, and fresh chopped parsley.
