Name: Geneva's Ultimate Hungarian Mushroom Soup
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: Unsalted butter - 2 tablespoons; Chopped onions - 2 cups; Fresh mushrooms, thickly sliced - 1 ½ pounds; Chopped fresh dill - 4 ½ teaspoons; Hungarian sweet paprika - 1 tablespoon; Soy sauce - 1 tablespoon; Low-sodium chicken broth - 2 cups; Skim milk - 1 cup; All-purpose flour - 3 tablespoons; Ripe tomato - ½; Hungarian wax pepper - ½; Salt - 1 teaspoon; Ground black pepper to taste - 1 teaspoon; Light sour cream - ½ cup

Ingredients for - Geneva's Ultimate Hungarian Mushroom Soup

1. Unsalted butter 2 tablespoons

2. Chopped onions 2 cups

3. Fresh mushrooms, thickly sliced 1 ½ pounds

4. Chopped fresh dill 4 ½ teaspoons

5. Hungarian sweet paprika 1 tablespoon

6. Soy sauce 1 tablespoon

7. Low-sodium chicken broth 2 cups

8. Skim milk 1 cup

9. All-purpose flour 3 tablespoons

10. Ripe tomato ½

11. Hungarian wax pepper ½

12. Salt 1 teaspoon

13. Ground black pepper to taste 1 teaspoon

14. Light sour cream ½ cup

How to cook deliciously - Geneva's Ultimate Hungarian Mushroom Soup

1 . Stage

Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.

2 . Stage

Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.