Creamy Hungarian Mushroom Soup

eatingwell.com

Shanna

1 tablespoon extra-virgin olive oil

1 ½ pounds mushrooms, thinly sliced

1 medium onion, diced

3 tablespoons all-purpose flour

2 tablespoons paprika, preferably Hungarian (see Note)

2 tablespoons dried dill

4 cups mushroom broth or reduced-sodium beef broth

2 cups low-fat milk

1 ½ pounds russet potatoes, peeled and cut into ½-inch pieces

½ cup reduced-fat sour cream

¾ teaspoon salt

Directions at eatingwell.com

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