Hungarian Mushroom Soup - cooking recipe

Ingredients

12 oz fresh mushrooms, sliced
2 c onion, chopped
4 Tbsp butter
1 c milk
1-2 tsp dill weed
1 Tbsp Hungarian paprika
1 Tbsp tamari
1 tsp salt
2 c stock or water

Preparation

Saute onions in 2 Tbsp butter.
Salt lightly.
A few minutes later add mushrooms, 1 tsp dill, 1/2 c stock or water, tamari and paprika.
Cover and simmer 15 minutes.
Melt remaining butter in a large saucepan.
Whisk in flour and cook, whisking a few minutes. Add milk.
Cook, stirring frequently, over low heat, about 10 minutes - until thick.
Stir in mushroom mixture and remaining stock.
Cover and simmer about 10 - 15 minutes.
Just before serving add salt to taste, freshly ground black pepper, 2 teaspoons lemon juice, 1/2 c sour cream and if desired, extra dill. Serve garnished with 1/4 c fresh parsley.
Takes approximately 1 hour to prepare and makes 4 rich servings.