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With a creamy, milk base and the umami kick of mushrooms, this traditional Hungarian soup blends a tongue-coating richness with the signature spice of paprika.
  • 2 ounces unsalted butter
  • ½ onion, diced
  • 1 (8-ounce) carton of white mushrooms, sliced
  • 1 (8-ounce) carton of cremini mushrooms, sliced
  • 1 tablespoon paprika
  • 2 ½ cups vegetable broth
  • 2 tablespoons soy sauce
  • 3 tablespoons all purpose flour
  • 1 cup milk
  • ½ cup sour cream
  • ½ lemon, juiced
  • 2 tablespoons chopped fresh dill + more for topping
  • ¼ cup chopped flat leaf parsley
  • Salt and pepper to taste
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