Where has Hungarian food been all my life? There’s so much sour cream involved! It’s total heaven. And not to mention their famous paprika. Dave and I have been making recipes lately that remind him of his grandma’s specialties (you may remember the Chicken Paprikash).

This is an easy recipe that we made Sunday night after getting back from our romantic weekend, and it was just perfect. We wanted something comfort food-y, but something that felt lighter – I realized this has sour cream in it, but the rest of the soup is just veggies and spices. It doesn’t come off as a heavy food. After a weekend of being out and about in Seattle in February, the savory heat of the paprika and the literal heat of the soup really warmed us up.

Here’s what you need:
1 Tbsp. butter
1 lb. crimini mushrooms, chopped
1 onion, diced
1/4 cup flour
1 heaping Tbps. Hungarian paprika
1 quart stock
1 Tbsp. dried dill
2-3 dashes Worcestershire sauce
Salt and pepper
1/2 cup sour cream

Melt the butter in a heavy pot such as a Dutch oven, then saute the mushrooms and onions until softened.

Next, add in the flour and stir to coat the mushrooms and onions. Cook for 2-3 minutes, stirring frequently.

Next, add the paprika, 1 quart of your favorite vegetable or chicken broth, 1 Tbsp. dried dill, a couple of dashes of Worcestershire sauce and salt and pepper. Stir to combine, then bring to a simmer for about ten minutes. Afterward, remove from the heat and stir in the sour cream.

You may wish to top with a little bit more sour cream.