Hungarian Mushroom Soup

• 12 oz. fresh mushrooms, sliced
• 2 c. chopped onion
• 4 Tbsp. butter
• 3 Tbsp. flour
• 1 c. milk
• 1 to 2 tsp. dill weed
• 1 Tbsp. Hungarian paprika
• 1 Tbsp. tamari
• 1 tsp. salt
• 2 c. stock or water
• 2 tsp. fresh lemon juice
• 1/4 c. fresh chopped parsley
• fresh ground pepper
• 1/2 c. sour cream

1. Saute onion in butter, salt lightly.
2. Add mushrooms, 1 teaspoon dill weed, 1/2 cup stock, tamari and paprika.
3. Cover and simmer 15 minutes.
4. Melt remaining butter in large saucepan, whisk in flour and cook for a few minutes.
5. Add milk, stir frequently over low heat for 10 minutes or until thick.
6. Stir in mushroom mixture and remaining stock.
7. Cover and simmer 10 to 15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream and extra dill (if desired).
8. Serve garnished with parsley.

fresh mushrooms, onion, butter, flour, milk, dill weed, paprika, tamari, salt, stock, lemon juice, fresh chopped parsley, fresh ground pepper, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284486 (may not work)