Preparation:
In a large pot, melt butter over medium heat.
Add diced onions and sauté until they become soft and translucent.
Incorporate the mushrooms (excluding the reserved 1 cup) and cook until they turn brown and release their juices.
Stir in dried dill, Hungarian paprika, and soy sauce.
Pour in the vegetable broth and let the mixture simmer gently.
In a separate bowl, create a slurry by mixing cornstarch with a small amount of cold water. Stir this slurry into the soup until it thickens.
Add whole milk and simmer for a few more minutes.
Reduce heat and gradually add sour cream and lemon juice, stirring continuously.
Season the soup with salt and pepper according to your taste preferences.
In a separate pan, fry the reserved 1 cup of mushrooms until they become golden brown. Use these fried mushrooms for garnish.
Serve the soup in bowls, topping each serving with the fried mushrooms and a sprinkle of chopped parsley.
Indulge in the comforting flavors of Hungarian Mushroom Soup, a culinary masterpiece that celebrates the rich heritage of Hungarian cuisine. Enjoy the harmonious blend of mushrooms, paprika, and creamy goodness with every spoonful.