Hungarian Mushroom Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 cups onions, chopped
• 1 tablespoon butter, melted
• 1 teaspoon butter, melted
• 1 tablespoon all-purpose flour
• 7 ounces fresh shiitake mushrooms
• 6 ounces fresh baby portabello mushrooms, sliced
• 2 cups beef stock, divided
• 1 teaspoon sweet hungarian paprika
• 1 teaspoon dried dill
• 2 teaspoons lemon juice
• 1 teaspoon soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1/4 cup fresh parsley, chopped
• plain yogurt, sour cream, fresh dill sprigs

Recipe

• 1 cook the onion in butter in a large dutch oven over medium heat, stirring constantly, until tender. add the flour, stirring well. cook for 1 minute, stirring constantly.
• 2 add the mushrooms, 1/2 cup beef stock, and the next 6 ingredients (paprika through black pepper). bring to a boil; cover, reduce heat and simmer 15 minutes.
• 3 gradually stir in the remaining 1 1/2 cups beef stock, milk, and parsley. cook over medium heat, stirring constantly, untiil the mixture is thickened and bubbly.
• 4 ladle into soup bowls and garnish, if desired.