Soup season is just about over, but I wanted to squeeze in just one more. I tried Hungarian Mushroom Soup from Eating Well, with plenty of mushrooms and potatoes in a vegetable broth thickened with milk and flour. The combination of dill and paprika worked well both for flavor and color, but I still think the soup was missing something. Some rye croutons might have been nice? I’ll figure it out in the fall, but for now we’ll move on from hearty winter soups!