Hungarian Mushroom Soup

with Fresh Dill

6 (l cup) servings

Calories per serving 176

Ingredients:

4 tablespoons butter

1 large onion, diced

1 lb mushrooms sliced (white or crimini)

3 tablespoons flour

1 tablespoon Hungarian Paprika

3 cups vegetable stock

3 tablespoon soy sauce

1 cup 2% milk

1/2 cup sour cream

1 tablespoon lemon juice

1 tablespoon fresh Dill ( or 2 teaspoons dried)

1/4 cup chopped fresh parsley

Salt and pepper to taste

-Melt butter in a large sauce pan over medium heat; add the onions and mushrooms and cook, stirring often until the mushroom have released their liquids and it has evaporated, about 10-15 minutes

-Mix in the flour and paprika and let it cook for 2-3 minutes

Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.

-Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season with salt and pepper.

Enjoy Chef Ed