Hungarian Mushroom Soup

By Alqualonde

If you want to use a good quality, great tasting store bought, vegetarian soup stock, try Pacific Foods Organic Vegetable Broth. I've done a few taste tests over the years and this is my favorite. I first heard about this brand in one of Chef Heidi Fink's cooki

Ingredients

• 2 teaspoons butter
• 1 yellow onion, diced
• 1.5 pounds mushrooms, sliced
• 1-2 cloves garlic, minced
• 1-2 tablespoons dill
• 1 tablespoon Hungarian paprika
• 2 teaspoons lemon juice
• 2 tablespoons flour
• 2 cups vegetable stock
• 1 cup milk
• 1/2 cup sour cream
• salt and pepper
• 1 tablespoon minced parsley to finish

Preparation

Step 1

Melt butter, add onions and saute over medium heat for 10-15 minutes until the onions are golden and starting to caramelize. Add mushrooms, garlic, salt, dill and paprika. Stir well and cover for about 5 minutes. Stir in lemon juice.

Sprinkle in flour, stir and cook for a few minutes. Add stock, cover and cook for about 10 minutes, stirring occasionally.

Stir in milk, add pepper. Whisk in sour cream and heat very gently being careful not to boil. Serve hot, topped with minced parsley.