Hungarian (Inspired) Mushroom Soup

I went to a soup supper a few years ago, and something like this soup was served.  I talked with my Hungarian grandmother about it, and she told me that it is not, in fact, Hungarian.  It has some flavors that we could say are inspired by Hungarian cooking.  I got the recipe from here and made a few minor tweaks.


Ingredients:

• 1 lb. mushrooms, sliced
• 1 onion, chopped
• 2 tablespoon butter
• 1/4 cup flour
• 1/2 tablespoon sweet paprika
• 1/2 tablespoon smoked paprika
• 4 cups chicken broth
• 2 teaspoons dried dill
• 1 teaspoon caraway seeds
• 1 tablespoon Worcestershire sauce
• splash of lemon juice
• 1 cup sour cream

In a Dutch oven melt the butter on medium heat.  Add the onions and mushrooms and sauté until the mushrooms have given up their liquid, and it has evaporated away, about 10-15 minutes.  Mix in the flour and paprika and cook for 2-3 minutes.  Add the broth, dill, caraway seeds, Worcestershire sauce, and lemon juice.  Bring to a boil then reduce the heat and let simmer for about 10 minutes.  Add the sour cream and serve.