• Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms and diced onion, and sauté for 5-7 minutes, or until the mushrooms are tender and the onions are translucent.
• Step 2: Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly, until fragrant.
• Step 3: Sprinkle the all-purpose flour over the mushroom mixture and stir to coat. Cook for 2-3 minutes, stirring frequently, to allow the flour to cook off the raw taste.
• Step 4: Gradually pour in the chicken or vegetable broth, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and let it cook for 10-15 minutes, or until the soup has thickened to your desired consistency.
• Step 5: Remove the pot from the heat and stir in the sour cream, lemon juice, paprika, and dried dill. Season with salt and black pepper to taste.
• Step 6: Serve the Hungarian mushroom soup hot, garnished with additional dill or a sprinkle of paprika, if desired.