Hungarian Mushroom Soup, from the Moosewood Cookbook

As I've said before, I LOVE mushrooms, so here is another great recipe using them. Make this with a variety of mushrooms,and hot paprika, or smoked paprika, very nice. This is from Marie on another recipe site. Mega suggested the following: "One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour. " Give it a try!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 12  ounces mushrooms, -sliced
• 2  cups onions, chopped
• 2  tablespoons butter
• 3  tablespoons flour
• 1  cup milk
• 2  teaspoons dill weed
• 1  tablespoon Hungarian paprika
• 1  tablespoon tamari soy sauce
• 1  teaspoon salt
• 2  cups  stock
• 2  teaspoons lemon juice, -fresh
• 1⁄4 cup parsley, chopped
•  fresh ground black pepper, -to taste
• 1⁄2 cup sour cream

Directions

1. Saute onions in 2 Tbsp stock, salt lightly.
2. A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
3. Cover and simmer 15 minutes.
4. Melt butter in large saucepan.
5. Whisk in flour and cook, whisking, a few minutes.
6. Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
7. Stir in mushroom mixture and remaining stock.
8. Cover and simmer 10-15 minutes.
9. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
10. Serve garnished with parsley.