Hungarian Mushroom Soup

• 4 tablespoons Butter, divided
• 1 Onion, large diced
• 1 Carrot, diced
• 1 Celery, diced
• 1 pound Mushrooms
• 1 can Tomtoes, diced
• 3 tablespoons Flour
• 1 tablespoon Paprika
• 2 teaspoons Dill, dried
• 3 cups Stock, chicken or vegetable
• 1 tablespoon Soy sauce or tamari
• 1 cup Milk
• 1/2 cup Sour cream
• 1 tablespoon Lemon juice
• 1 tablespoon Dill, fresh, finely chopped
• 2 tablespoons Parsley, chopped for garnish

1. In a large kettle or Dutch oven, saute onions, carrots and celery in 2 tablespoons of butter with a little salt until soft, about 5 minutes. Add mushrooms and cook covered for about 15 minutes, stirring occasionally.
2. While mushrooms are cooking, melt remaining 2 tablespoons of butter in a a small sauce pan. Whisk in flour and cook over medium-low heat until flour just begins to take on a golden color, about 5 minutes. Add paprika and cook for a minute longer, then whisk in the milk and simmer over low heat until mixture thickens, about 5-8 minutes.
3. Add thickened sauce to the mushrooms along with the dried dill, tomatoes and stock. Cover and simmer 10-15 minutes.
4. When ready to serve, remove from heat and stir in lemon juice, sour cream, fresh dill, salt and pepper to taste. Garnish each bowl with a sprinkle of fresh parsley and small dollop of sour cream.
5. Note: If planning to freeze/reheat soup, leave out sour cream and add after reheating.

butter, onion, carrot, celery, mushrooms, tomtoes, flour, paprika, dill, stock, soy sauce, milk, sour cream, lemon juice, dill, parsley

Taken from www.epicurious.com/recipes/member/views/hungarian-mushroom-soup-5d0b050ad886474f89f0566a (may not work)