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.