Hungarian Mushroom Soup

Melt butter in a large pot over medium heat, then add diced onions and sauté for 4-5 minutes until softened and translucent.

Add sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and begin to brown. Stir in the paprika, dill weed, and soy sauce, cooking for one additional minute to bloom the spices.

Sprinkle flour over the mushroom and onion mixture and stir well to coat evenly, cooking for 1-2 minutes to eliminate the raw flour taste.

Gradually pour in the chicken broth and milk, stirring constantly to prevent lumps from forming and to create a smooth, thickened base.

Reduce heat to low and simmer the soup uncovered, stirring occasionally, until it thickens to a rich, velvety consistency.

Remove the pot from heat and stir in the sour cream and fresh lemon juice until fully incorporated and smooth. Season with salt and black pepper to taste.

Ladle the soup into bowls and garnish with freshly chopped parsley before serving immediately.