Hungarian Mushroom Soup Ingredients:
2 cups onion, chopped
4 tablespoons butter, divided
12-16 ounces fresh mushrooms, sliced
1 tablespoon tamari (can substitute soy sauce)
1 tablespoon Hungarian paprika
2 teaspoons dried dill weed
2 cups chicken stock or water, divided
3 tablespoons flour
1 cup milk
2 teaspoons lemon juice (I like fresh lemon)
1 teaspoon salt
1/2 cup sour cream
Freshly ground pepper to taste
In a Dutch oven or small soup pot sauté onion in 2 tablespoons of the butter until onions are clear. Next add mushrooms, tamari, paprika, dill weed and 1/2 cup of chicken stock. Cover and simmer for 15 minutes.
Meanwhile, make a Bechamel. In small sauce pan melt 2 tablespoons butter. Whisk in 3 tablespoons flour and cook for several minutes. Next add milk. Cook, stirring frequently for about 5 minutes until mixture thickens. Stir into mushroom mixture and add remaining 1 1/2 cups of chicken stock. Cover and simmer for 15 more minutes.
Just before serving add lemon juice, sour cream, salt and pepper. (Note: Soup should only be gently heated once sour cream has been added, do not boil after this point).
