Hungarian Mushroom Soup

• 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

1. 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.
2. 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.
3. 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.
4. Ladle into soup bowls and garnish, if desired.

onions, butter, butter, flour, shiitake mushrooms, baby portabello mushrooms, beef stock, sweet hungarian paprika, dill, lemon juice, soy sauce, salt, black pepper, milk, fresh parsley, yogurt

Taken from www.food.com/recipe/hungarian-mushroom-soup-513930 (may not work)