Hungarian Mushroom Soup

Another storm is here this weekend. It's cold, rainy, windy and just plain nasty. Yesterday, I cleaned the kitchen and made a pot of soup. It was incredibly yummy, unusual and healthy.



Here's the recipe from the Moosewood Cookbook:

2 T butter
2 c chopped onion
2 lbs mushrooms, sliced
1 t salt
3 T dill (I used fresh)
1 T paprika
2 t lemon juice
3 T flour
2 c water
1 c milk (I used nonfat.)
black pepper
1/2 c sour cream (I used nonfat.)

1) Melt butter, add onion. Saute over medium heat for five minutes. Add mushrooms, salt, dill and paprika. Stir well and cover. Cook for 15 mins., stirring occasionally. Stir in lemon juice.
2) Gradually sprinkle in flour, stirring constantly. Cook and stir another five mins over medium-high heat. Add water, cover and cook about 10 mins, stirring often.
3) Stir in milk; add black pepper to taste. Whisk in sour cream and heat gently. Don't boil or cook after this point. Serve hot. Add salt, if necessary. Yield 4-5 servings.