Hungarian Mushroom Soup

Description

When the weather gets cool, warm up with this rich, comforting Hungarian mushroom soup. Make extra — it’s even better the next day!

1 large onion, chopped

4 tablespoons butter

12 ounces mushrooms, sliced

1 tablespoon dill

1 tablespoon paprika

1 tablespoon soy sauce

1⁄2 cup water

3 tablespoons flour

1 cup milk

1 1⁄2 quarts stock

1 tablespoon salt

Pepper to taste

1 tablespoon lemon juice

1⁄2 cup sour cream

Parsley (for garnish)

Sautee onion in half of butter; then add mushrooms, dill, paprika, soy sauce and water. Cover and simmer for 15 minutes.
Melt remaining butter in large pot. Add flour and whisk for a few minutes. Add milk; cook on low heat, stirring frequently for 10 minutes or until thick.
Stir first mixture into this mixture and add stock. Cover and simmer for 10-15 minutes or until thick.
Just before serving, add salt, pepper, lemon and sour cream. Garnish with parsley.