Hungarian Mushroom Soup

I love this soup. I made it again last night and felt compelled to post it! It is really good with some crust rustic bread. Let me know what you think.

2 Tablespoons butter                                                            1 cup milk

2 cups chopped onions                                                         3 Tablespoons a p flour

11/2 pounds sliced mushrooms                                           salt to taste

2 teaspoons dried dill weed                                                  ground black pepper to taste

1 teaspoon tamari soy sauce                                               2 teaspoons lemon juice

2 cups stock or broth                                                             1/4 cup chopped fresh parsley

1 Tablespoon Hungarian paprika                                        1/2 cup sour cream

Melt the butter in a large pot over medium heat. Saute the onions in butter 5 minutes or till tender. Add the mushrooms and saute for 5 minutes more. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low , cover and simmer for 15 minutes.

In a separate small bowl, I use a small empty jar, whisk the milk and flour together, or shake to mix in a jar. Pour this into the soup and stir well to blend, Cover and simmer for 15 minutes more, stirring occasionally.

Finally, stir in the lemon juice, parsley and sour cream. Salt and pepper to taste. Mix together and allow to heat through over low heat, about 3 to 5 minutes. DO NOT BOIL. Serve immediately.

Serves 4 ( if you eat like I do)