Hungarian Mushroom Soup

Ingredients

· 1 ½ pounds of fresh button mushrooms, sliced

· 2 tablespoons butter

· 1 whole white or yellow onion, diced

· 2 to 3 teaspoons of salt (a few pinches)

· 3 tablespoons of dried dill

· 1 tablespoon of paprika

· 2 teaspoons of lemon juice

· 3 tablespoons of flour

· 2 cups of chicken or vegetable stock

· 1 cup milk

· ½ cup sour cream

· Black pepper to taste

· Parsley to garnish

First, slice the mushrooms and dice the onion. On medium heat, melt the butter in a medium pot. Then add the diced onions. Sauté the onions for a couple of minutes, then add the sliced mushrooms. Once the mushrooms soften a little, add the salt, dill, paprika, and flour. Cook for another 5 minutes while stirring occasionally. Then add the stock, stir, cover and reduce the heat to medium low. After allowing it to cook covered for about 10 minutes, you can remove the soup from the heat. While the soup is still hot, add the milk and sour cream and stir. Finally, ladle the soup into bowls and garnish with parsley and black pepper. Enjoy.