The inspiration for this recipe began with a Hungarian Mushroom Soup from Allrecipes during one of those frigid Nebraska Januaries that practically demand a steaming bowl of something comforting. I adapted it by adding ground beef to boost the protein and make it a heartier, more satisfying meal.

I originally wrote this in March, sitting in shorts and a tank top in 81-degree sunshine — while a blizzard was in the forecast for the next day. Classic Nebraska. And exactly why a good soup recipe is always worth having on hand.

INGREDIENTS

• 1 lb lean ground beef
• 2 tablespoons unsalted butter 
• 2 tablespoons EVOO
• 1 medium yellow onion,chopped
• 1 pound fresh mushrooms, sliced
• 2 cups beef broth
• 1 tablespoon soy sauce
• 1 tablespoon paprika
• 2 teaspoons dried dill weed
• 1 cup milk
• 3 tablespoons all-purpose flour
• ½ cup sour cream
• ¼ cup chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• ground black pepper to taste

Here’s a quick rundown of how I approached the original recipe:

1. Step 1: In a large dutch oven brown the ground beef. Drain off any grease. Remove from pan and set aside.
2. Step 2: Melt the butter with the EVOO, stir in the sliced mushrooms coating them and then let them sit until they release their moisture. Allow it to evaporate and slightly brown the mushrooms. Add onion and sautee until translucent. Add paprika, salt and pepper and fry one minute.
3. Step 3: Add dill, soy sauce, reserved ground beef and beef broth. Cover and simmer about 15 minutes.
4. Step 4: Whisk flour into milk until completely blended and then stir into soup. Simmer covered another 15 minutes.
5. Step 5: Add sour cream, parsley, and lemon juice and stir on low until heated through. Correct seasoning and serve.