Prep Time
20 minutes
Cook Time
25 minutes
Yield
4 Servings
Ingredients
2 tablespoons olive oil
2 cups onion, yellow (diced)
1 cup bell pepper, green (diced)
2 tablespoons garlic (minced)
1 pound mushrooms, cremini (sliced)
1 1⁄2 teaspoons paprika, smoked
1 1⁄2 teaspoons paprika, Hungarian
1 1⁄2 teaspoons dill, dried
4 tablespoons flour, all-purpose
4 cups stock, vegetable
salt (to taste)
black pepper
1⁄2 cup sour cream
2 tablespoons lemon juice
Instructions
Heat the oil in a large pot over medium heat. Add the onion and green peppers and sauté for 10 minutes until soft. Add the garlic and mushrooms and cook for another 5 minutes. Add the paprikas, dill and flour and stir for 1 to 2 minutes until flour is absorbed. Stir in the broth and bring to a simmer. Simmer the soup for 15 minutes and season with a pinch each of salt and black pepper. Remove from heat and slowly stir in the sour cream and lemon juice. Serve warm.
Notes
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.