Hungarian Mushroom Soup

Instructions

1. Prepare your ingredients. Chop 4 medium yellow or white onions into ¼" pieces. Gently clean 2 lb. mushrooms and slice caps ¼" thick. Peel 2 medium carrots and cut into ¼"-thick pieces.
2. Smash, peel, and finely chop 6 garlic cloves. Finely chop 2 handfuls of parsley leaves until you have ¼ cup; set parsley aside.
3. Melt ½ cup unsalted butter in a medium Dutch oven over medium heat. Add onion and a pinch of kosher salt and cook until onion is softened and browned, about 10 minutes. Add mushrooms and carrots and cook until mushrooms start to brown, 12–16 minutes. Add garlic, 4 tsp. Hungarian sweet paprika, 4 tsp. dried dill or ¼ cup fresh dill, and 2 tsp. dried thyme or 2 Tbsp. fresh thyme and cook until fragrant, about 2 minutes.
4. Add 6 cups low-sodium vegetable broth and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, 10 minutes.
5. Whisk 2 cups whole milk and ¼ cup all-purpose flour in a small bowl to combine. Pour into soup and stir well. Bring to a boil over high heat. Reduce heat to medium-low and simmer until soup is thick enough to thinly coat spoon, about 8 minutes. Remove from heat.
6. Mix ¾ cup sour cream and 2–3 Tbsp. broth from soup until loose, then add to soup and stir well to incorporate. Season with salt and freshly ground black pepper.
7. Ladle soup into bowls and top each with a dollop of sour cream, some reserved parsley, and a pinch of paprika.

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