👨‍🍳 作り方

1. 1

   Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

   💡 プロのコツ: Don't brown the onions; they should be translucent.
2. 2

   Add the sliced mushrooms to the pot. Cook, stirring occasionally, until they have released their liquid and shrunk in size, about 10-15 minutes.

   💡 プロのコツ: Sautéing the mushrooms well develops their flavor.
3. 3

   Stir in the sweet paprika and flour. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.

   💡 プロのコツ: This creates a roux that will thicken the soup.
4. 4

   Gradually whisk in the vegetable broth, milk, and soy sauce until smooth. Bring the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and let the soup simmer for at least 15 minutes to allow the flavors to meld.

   💡 プロのコツ: Simmering gently helps develop the soup's depth.
6. 6

   Remove the pot from the heat. Stir in the sour cream, fresh lemon juice, and chopped fresh dill.

7. 7

   Season with salt and freshly ground black pepper to taste. Stir gently until warmed through. Do not boil after adding the sour cream.

   💡 プロのコツ: Taste and adjust seasoning as needed.
8. 8

   Serve hot, garnished with a dollop of sour cream and extra fresh dill.

   💡 プロのコツ: Crusty bread is an excellent accompaniment.