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Title: Hungarian Mushroom Soup
Categories: Soups, Vegetarian
Yield: 4 Servings

2 c Stock or water
2 c Onion; chopped
1 c Milk
1/2 c Sour cream
1/4 c Fresh parsley; chopped
12 oz Fresh mushrooms; sliced
4 tb Butter
3 tb Flour
1 ts Dill; up to 2
1 tb Hungarian paprika
1 tb Tamari
1 ts Salt
2 ts Fresh lemon juice
Fresh ground black pepper;
-to taste

Approximately 1 hour to prepare

Saute the onions in 2 tb butter. Salt lightly. A few minutes later,
add mushrooms, 1 ts 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 10-15 minutes. Just before serving
add salt, pepper, lemon juice, sour cresam, and extra dill if
desired. Serve garnished with parsley.

Recipe by Moosewood Cookbook

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