Hungarian Cream of Mushroom Soup

Name: Hungarian Cream of Mushroom Soup
Total time: 40 min
Ingredients: 2 Tbsp. butter; 1 yellow onion (finely chopped); 1 lb. sliced cremini or white button mushrooms (or use a combination of the two); 2 cloves garlic (minced, about 1 tsp.); 1 tsp. dried thyme (or use fresh (also good with dried dill)); 1/4 tsp. salt; 1 Tbsp. paprika; 1/4 cup whole wheat flour, or all-purpose flour (use wheat/gluten-free, if needed); 2 cups reduced-sodium chicken or vegetable broth (or use any variety); 1 cup low fat milk (warmed, or use any variety); 1 Tbsp. reduced-sodium soy sauce (if needed), or use any variety, use wheat/gluten-free); 1/2 cup low fat sour cream or use plain Greek yogurt (or use any variety); 1/2 lemon (juice only, about 2 Tbsp.)

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There is something so comforting and nourishing about a mushroom soup. Two of my favorites are the classics, Cream of Mushroom Soup and Hungarian Mushroom …

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Ingredients

2 Tbsp. butter
1 yellow onion (finely chopped)
1 lb. sliced cremini or white button mushrooms (or use a combination of the two)
2 cloves garlic (minced, about 1 tsp.)
1 tsp. dried thyme (or use fresh (also good with dried dill))
1/4 tsp. salt
1 Tbsp. paprika
1/4 cup whole wheat flour, or all-purpose flour (use wheat/gluten-free, if needed)
2 cups reduced-sodium chicken or vegetable broth (or use any variety)
1 cup low fat milk (warmed, or use any variety)
1 Tbsp. reduced-sodium soy sauce (if needed), or use any variety, use wheat/gluten-free)
1/2 cup low fat sour cream or use plain Greek yogurt (or use any variety)
1/2 lemon (juice only, about 2 Tbsp.)