Hungarian Mushroom Soup

by Edith
(New Mexico)

In large soup pot, saute 12 oz. sliced mushrooms and 2 cups chopped onions in 4 tablespoons butter.

Add 3 tablespoons flour, mixing well.

Stir in 1 cup milk.

Add 2 teaspoons dill weed, 1-2 tablespoons paprika, 1-2 tablespoons Tamari Soy Sauce, 1 teaspoon salt.

Stir in 2 cups stock and simmer for about 10 minutes.

Before serving, add 2 tablespoons lemon juice, 1/2-3/4 cup sour cream, 1/4 cup parsley, and pepper to taste.

Stores in the fridge for many days, and actually mellows with age.