Hungarian Mushroom Soup

• 12 oz fresh mushrooms, sliced
• 2 c onion, chopped
• 4 Tbsp butter
• 1 c milk
• 1-2 tsp dill weed
• 1 Tbsp Hungarian paprika
• 1 Tbsp tamari
• 1 tsp salt
• 2 c stock or water

1. Saute onions in 2 Tbsp butter.
2. Salt lightly.
3. A few minutes later add mushrooms, 1 tsp dill, 1/2 c stock or water, tamari and paprika.
4. Cover and simmer 15 minutes.
5. Melt remaining butter in a large saucepan.
6. Whisk in flour and cook, whisking a few minutes. Add milk.
7. Cook, stirring frequently, over low heat, about 10 minutes - until thick.
8. Stir in mushroom mixture and remaining stock.
9. Cover and simmer about 10 - 15 minutes.
10. Just before serving add salt to taste, freshly ground black pepper, 2 teaspoons lemon juice, 1/2 c sour cream and if desired, extra dill. Serve garnished with 1/4 c fresh parsley.
11. Takes approximately 1 hour to prepare and makes 4 rich servings.

mushrooms, onion, butter, milk, dill, paprika, tamari, salt, stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82113 (may not work)