Hungarian Mushroom Soup - cooking recipe

Ingredients

2 cups onions, chopped
1 tablespoon butter, melted
1 teaspoon butter, melted
1 tablespoon all-purpose flour
7 ounces fresh shiitake mushrooms
6 ounces fresh baby portabello mushrooms, sliced
2 cups beef stock, divided
1 teaspoon sweet Hungarian paprika
1 teaspoon dried dill
2 teaspoons lemon juice
1 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1/4 cup fresh parsley, chopped
Garnishes
plain yogurt, sour cream, fresh dill sprigs

Preparation

Cook the onion in butter in a large Dutch oven over medium heat, stirring constantly, until tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly.
Add the mushrooms, 1/2 cup beef stock, and the next 6 ingredients (paprika through black pepper). Bring to a boil; cover, reduce heat and simmer 15 minutes.
Gradually stir in the remaining 1 1/2 cups beef stock, milk, and parsley. Cook over medium heat, stirring constantly, untiil the mixture is thickened and bubbly.
Ladle into soup bowls and garnish, if desired.