Hungarian Mushroom Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 lb butter, plus 2 pounds for roux
• 6 cups chopped yellow onions
• 10 lbs mushrooms
• 1 cup dill, chopped
• 1 cup paprika
• 2 cups tamari
• 2 gallons water
• 2 lbs butter
• 6 cups flour
• 1 gallon milk
• 1 3/4 gallons sour cream
• 1 tablespoon salt
• 1 tablespoon pepper

Recipe

• 1 melt 1 pound of butter.
• 2 add onion, and sauté until wilted.
• 3 add mushrooms, sauté until juices are released.
• 4 add dill, paprika, and mix well.
• 5 add tamari, water, bring to a boil and reduce to a simmer.
• 6 in a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes.
• 7 drain some water from soup and beat into roux in stockpot until smooth.
• 8 important- you will get flour lumps if you try to skip this step!
• 9 add water-smoothed roux to kettle.
• 10 add milk and simmer until it thickens again, coating back of spoon.
• 11 turn off heat, beat in sour cream until well blended, then beat in salt and pepper.