Ultimate Yummy Hungarian Fresh Mushroom Soup

Begin by melting the butter in a large pot over medium heat. Add the mushrooms and onions, sautéing until the onions become soft. This should take around 5-7 minutes. Be sure to stir continuously to maintain an even cook and avoid browning too quickly.

This next part is my personal secret - adding the vegetable broth, dill weed, soy sauce, and paprika to the pot initially infuses the mushrooms with an intense flavor. Stir the ingredients well, then reduce the heat to low; cover the pot and let it simmer for about 15 minutes. I advise against rushing this process, as slow-cooking better integrates the flavors.

In a separate, smaller saucepan, warm the milk until it just begins to steam but is not boiling. Gradually whisk in the flour until it's smoothly blended. Allow this mix to thicken over low heat, stirring constantly for around 8 minutes.

Once your milk and flour mix is thickened, incorporate it into the simmering broth. Add salt and freshly ground pepper according to your preference and allow the soup to simmer for 15 more minutes. Remember to keep stirring occasionally to prevent any ingredients from sticking to the bottom.

Lastly, stir in the lemon juice, finely chopped parsley, and sour cream just before serving. The lemon juice and parsley add a fresh contrast to the rich, creamy base.