Hungarian Mushroom Soup

 1 lb. fresh mushrooms, sliced

2 cups chopped onions

4 Tbsp. butter

3 Tbsp. flour

1 cup milk (not skim)

1-2 tsp. dill

1 Tbsp. paprika

1 Tbsp. soy sauce
1 tsp. salt

2 cups stock or broth

1 tsp. fresh lemon juice

¼ cup chopped parsley

½ cup sour cream (optional)

Sauté onions in 2 Tbsp. butter. Salt lightly. A few minutes later add mushrooms, ½ cup stock or broth, soy sauce, paprika and dill. Cover and simmer on low for 15 minutes. Melt remaining butter (2 Tbsp.) in large saucepan. Whisk in flour and cook, whisking, a few minutes. Add milk. Cook, stirring frequently, over low heat for 10 minutes, until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 15 minutes.

Just before serving, add salt and pepper, lemon juice and sour cream (optional). Garnish with parsley.

Serves 4-6. Enjoy!!!

from Vagabond Blues Café in Palmer, AK