Hungarian Mushroom Soup, From The Moosewood Cookbook

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 12 ounces mushrooms, -sliced
• 2 cups onions, chopped
• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 2 teaspoons dill weed
• 1 tablespoon hungarian paprika
• 1 tablespoon tamari soy sauce
• 1 teaspoon salt
• 2 cups stock
• 2 teaspoons lemon juice, -fresh
• 1/4 cup parsley, chopped
• fresh ground black pepper, -to taste
• 1/2 cup sour cream

Recipe

• 1 saute onions in 2 tbsp stock, salt lightly.
• 2 a few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
• 3 cover and simmer 15 minutes.
• 4 melt butter in large saucepan.
• 5 whisk in flour and cook, whisking, a few minutes.
• 6 add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
• 7 stir in mushroom mixture and remaining stock.
• 8 cover and simmer 10-15 minutes.
• 9 just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
• 10 serve garnished with parsley.