Hungarian Mushroom Soup
2 tbsp (25 ml) butter
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.