Hungarian Mushroom Soup

1 hour to prepare, makes 4 rich servings

This is one of my all-time favorite soups, and it’s a particular favorite around the Holidays. When you’re busy decorating the house inside and out, shopping for the perfect Christmas gifts for friends and family, or just too pooped from the festivities to want to slave at the stove, this is an ideal meal. Just add some fresh French or Italian bread, a salad, and you’re done.

12 oz fresh mushrooms, sliced (if you like thick chunky soups, like I do, you can easily double this amount of mushrooms)

2 cups chopped onion

4 tbs butter

3 tbs flour

1 cup milk

1-2 tsp dill weed

1 tbs hungarian paprika

1 tbs tamari or regular soy sauce

1 tsp salt

2 cups stock or water

1/2 cup sour cream

fresh-ground black pepper

2 tsp fresh lemon juice

1/4 fresh-chopped parsley

Saute onions in 2 tbs butter. salt lightly. Aa few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock/water, tamari and paprika. Cover and simmer 15 minutes

Make a roux:  melt remaining butter in a large saucepan, and whisk in flour.  Cook, whisking, a few minutes, then add milk slowly (or it forms irritating lumps) for several minutes at low heat (~10) until it thickens.

Stir in mushroom mix and remaining stock.  Cover and simmer 15 minutes.  Just before serving, add salt, pepper, lemon juice, sour cream, and extra dill if desired.  Garnish with parsley (I never do, but it looks pretty for company!)

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