Hungarian Mushroom Soup

Wow. We make it with pareve sour cream and it is still terrific.

Melt in skillet or saucepan

2 tablespoons butter or margarine

Add

2 cups chopped onions

Saute 3 minutes and add

12 oz. fresh mushroom, sliced

1 teaspoon dill weed

1/2 cup beef stock

1 tablespoon soy sauce

1 tablespoon Hungarian paprika

Cover and simmer 15 minutes. Next, melt in soup pot

2 more tablespoons butter or margarine

and then add

1 cup milk or nondairy creamer

3 tablespoons flour

Cook over low heat, stirring frequently, about 10 minutes or until thick. Stir in mushroom mixture and

1 1/2 cups more beef stock

Cover and simmer 15 minutes. Before serving, add

fresh ground pepper

2 tablespoons lemon juice

1/2 cup sour cream

1 more teaspon dill weed (or less)

Stir gently to break up the sour cream. Serve hot.