Categories: Soup

Ingredients

• 1 lb. mushrooms, sliced
• 1 T. butter
• 2 C. onions, chopped
• 2 T. garlic, chopped
• Salt & pepper, to taste
• 2 C. beef stock
• 2 t. dried dill weed
• 1 T. Hungarian paprika
• 1 T. soy sauce
• 3 T. butter
• 3 T. flour
• 1 C. heavy cream, half & half or whole milk
• 2 t. lemon juice
• 1/2 C. sour cream
• Salt & pepper, to taste

Directions

1. In a large saucepan, sauté mushrooms in 1 T. butter until brown. Add onions and sauté until translucent. Add garlic and sauté for 1 minute more; salt and pepper lightly. Add dill, paprika, beef stock and soy sauce. Cover and simmer 15 minutes.

2. Melt 3 T. butter in another small saucepan. Whisk in flour and cook, whisking for a minute. Add cream or milk. Cook over low heat, about 5 minutes, stirring frequently until thick.

3. Whisk the thickened cream into mushroom and stock mixture. Cover and simmer 10-15 minutes.

4. Just before serving, adjust salt & pepper; add lemon juice and sour cream.

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