I've been making this Hungarian Mushroom Soup recipe for a long time. I first searched for the recipe after discovering the creamy, orange-ish color soup at Pret a Manger. The dill was what hooked me.
Once I found the recipe, I haven't altered it much, except to make it vegetarian-friendly. I'm glad I can make it at home, because you can't get this at Pret now!
Vegetarian Hungarian Mushroom Soup
4 T butter
2 C onions, diced
16oz (about 4 C) cremini (baby bello) mushrooms, thinly sliced
1 T paprika
1 T low sodium soy sauce (I use only Japanese brands like Kikkoman)
2 C organic vegetable stock
1 C lowfat milk
3 T flour
salt & pepper
1 T lemon juice
1/4 C fresh dill, chopped (or use 2 teaspoons dried dillweed)
1/2 C fat free sour cream
1. In a soup pot over medium-low heat, cook onions in butter until tender, about 5 minutes. Don't let them brown.
2. Add mushrooms and cook for a few more minutes, tossing with onions.
3. Stir in paprika, soy sauce and chicken broth. If using dried dill, add it now. Cover and simmer for 15 minutes.
4. Mix milk and flour together until smooth, and then add it to the pot. Simmer (covered) another 15 minutes. Stir occasionally so the milk doesn't cook down in the pan.
5. Season with salt, pepper, lemon juice, fresh dill and sour cream. Let simmer over low heat another few minutes, just to heat through. Garnish with dill and serve with plain crackers.