Hungarian Mushroom Soup

Finely chop the onion and mince the garlic

Slice or dice the mushrooms according to preference

In a heavy pot or Dutch oven, melt 2 tablespoons of butter

Add the onions and cook until translucent and just barely beginning to brown

Add the garlic and cook for another minute

Add the mushrooms and cook until the mushrooms release their juices

Transfer the mushroom mixture to a bowl and set aside

Melt 3 tablespoons of butter in the same pan and stir in the flour, whisking constantly until the mixture is a rich, caramelized brown

Add the milk, broth, and soy sauce, whisking continually until the mixture is smooth

Add the paprika, dill, salt and pepper

Stir in the mushroom mixture

Bring to a boil, reduce heat to medium, cover and simmer, stirring occasionally

Stir in the sour cream and heat through

Serve immediately with a dollop of sour cream and a sprinkling of chopped dill, alongside crusty bread