Hungarian Mushroom Soup, From The Moosewood Cookbook - cooking recipe

Ingredients

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

Preparation

Saute onions in 2 Tbsp stock, salt lightly.
A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
Cover and simmer 15 minutes.
Melt butter in large saucepan.
Whisk in flour and cook, whisking, a few minutes.
Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
Stir in mushroom mixture and remaining stock.
Cover and simmer 10-15 minutes.
Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
Serve garnished with parsley.