Begin by melting 3 tablespoons of unsalted butter in a heavy-bottomed pot over medium heat. Once the butter is bubbling, add one chopped onion and sauté for about 5 minutes until it becomes translucent. Add in 1 pound of sliced mushrooms, stirring occasionally, and cook for another 5 minutes until the mushrooms soften and release their juices, creating a savory base for your Hungarian Mushroom Soup.

Once the mushrooms are tender, pour in 2 cups of chicken or vegetable broth along with 1 tablespoon of soy sauce, 1 tablespoon of sweet Hungarian paprika, and 2 teaspoons of dried dill weed. Stir the mixture gently to combine all the flavors, then cover the pot and allow it to simmer on low heat for 15 minutes.

While the soup simmers, take a small bowl and whisk together 1 cup of whole milk and 3 tablespoons of all-purpose flour until smooth and free of lumps. Gradually add the milk and flour mixture to the pot, stirring continuously to ensure it blends evenly without forming lumps.

Continue to simmer the soup on low heat for an additional 15 minutes. Stir occasionally, allowing the soup to thicken and become rich and creamy.

Lower the heat and stir in ½ cup of sour cream, 3 tablespoons of fresh parsley, and 2 teaspoons of lemon juice. Season with salt and pepper to taste, blending these ingredients into the soup for a bright and tangy finish.

Ladle the comforting Hungarian Mushroom Soup into warm bowls, garnishing with additional fresh parsley. Serve with crusty bread.