It seems that most of the time when I make soup, we either eat it and/or pack it up for the week’s lunches so quickly that I forget to take photos! This is incredible though, especially if you’re a fan of paprikash.
Adapted from Montana Happy.
- 3 tablespoons butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced (any kind – I used a mix of baby bella, white, and shiitake)
- 2 teaspoons dried dill
- 1 tablespoon Hungarian paprika
- 1 tablespoon miso paste
- 2 cups vegetable broth (or no chicken/beef broth- I used a combo of veggie and no beef broths)
- 1 cup milk or plain almond milk
- 3 tablespoons flour of choice
- ground black pepper, to taste
- 2 teaspoons lemon juice
- 1/2 cup sour cream (or Greek yogurt)
- 2 tablespoons chopped fresh parsley
- Melt the butter in a large pot over medium heat. Add the onions and mushrooms, and saute until the mushrooms have released their liquid and things are starting to caramelize (about 15-20 minutes). Stir in the dill, paprika, miso, and broth. Reduce heat to low. Simmer for 15 minutes.
- Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
- Finally, stir in the ground black pepper, lemon juice and sour cream. Mix together and allow to heat over low heat, about 5 minutes. Do not boil! Add fresh parsley to the top for garnish and serve with crusty warm bread.