Hungarian Mushroom Soup

Ingredients

• 4 tablespoons unsalted butter
• 2 cups chopped onions
• 1 pound fresh mushrooms, sliced
• 2 teaspoons dried dill weed
• 1 tablespoon paprika
• 1 tablespoon soy sauce
• 2 cups chicken broth
• 1 cup milk
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• ground black pepper to taste
• 2 teaspoons lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 cup sour cream

Directions

1 Melt the butter in a large pot over medium heat. Saute the onions in the
butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in
the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and
simmer for 15 minutes.
2 In a separate small bowl, whisk the milk and flour together. Pour this
into the soup and stir well to blend. Cover and simmer for 15 more minutes,
stirring occasionally.
3 Finally, stir in the salt, ground black pepper, lemon juice, parsley and
sour cream. Mix together and allow to heat through over low heat, about 3 to
5 minutes. Do not boil. Serve immediately.

Submitted 6/13/05.
Source: yje net
Submitted By: Lee.M. Kaye
setters@internode.on.net
Hungarian Mushroom Soup