Easy Hungarian Mushroom Soup

This was printed in a local paper here in PDX. This is an amazing soup to serve with crusty bread on a winter day. It is also a wonderful topping for rice, pasta or meat.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 6  tablespoons butter
• 1 1⁄2 cups  chupped onions
• 4  teaspoons Hungarian paprika
• 4  teaspoons dried dill
• 2  teaspoons pepper
• 2⁄3 cup flour
• 1 2⁄3 cups milk
• 2 2⁄3 cups water
• 4  cups  sliced mushrooms
• 2  tablespoons soy sauce
• 2  tablespoons lemon juice
• 1⁄2 cup sour cream
• 3  tablespoons  minced fresh parsley

Directions

1. In large sauce pan melt butter and saute the onion until translucent.
2. Add paprika, dill, salt and pepper.
3. Whisk in flour.
4. Add milk, water, and mushrooms and bring to a near boil.
5. Reduce heat and simmer (stirring occasionally) for 30 minutes.
6. Remove from heat and stir in soy sauce, lemon juice, sour cream and parsley.
7. Serve warm.