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Hungarian Mushroom Soup
2 tbsp (25 ml) butter
2 cups (500 ml) chopped onions
6 cups (1.5 L) sliced portobello mushrooms
2 cups (500 ml) vegetable stock
1 tbsp (15 ml) paprika
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) dried dill-weed
3 tbsp (50 ml) all-purpose flour
1 cup (250 ml) milk
1 cup (250 ml) water
1/2 cup (125 ml) sour cream
2 tsp (10 ml) lemon juice
1/2 tsp (2 ml) pepper
2 tbsp (25 ml) chopped fresh parsley
In a large stock-pot heat butter over medium heat. Cook onions, stirring for 5-7 minutes until softened. Add the mushrooms, 1/2 cup of the stock, paprika, soy sauce, dill-weed, then cover and cook, stirring occasionally for 10-15 minutes until mushrooms are softened. Sprinkle with flour and cook for 30 seconds, stirring. Gradually stir in stock, milk and water and cook, stirring for 10 minutes until thickened. Remove from heat and stir in sour cream, lemon juice and pepper. Garnish with parsley.
