Best made with spicy Hungarian paprika, but the milder kind works fine, too. Don’t skimp on the dill–it’s just the right amount. –Snowvillage Inn, Snowville, New Hampshire
Yield:
Serves 4-6Ingredients
2 cups chopped onions
4 tablespoons butter
12 ounces fresh mushrooms, sliced
2 teaspoons dill weed
2 cups stock
1 tablespoon Tamari (soy sauce)
1 tablespoon Hungarian paprika
3 tablespoons flour
1 cup milk
1/2 cup sour cream
2 teaspoons lemon juice
1 teaspoon salt
Black pepper to taste
1/4 cup chopped fresh parsley
Instructions
Sauté onions in 2 tablespoons butter. A few minutes later add mushrooms, dill, 1/2 cup stock, Tamari, and paprika. Simmer covered for 15 minutes. Melt remaining butter in pan and whisk in flour. Add milk and cook for 10 minutes, stirring frequently. Add mushroom mixture and remaining stock. Cover and simmer for 10 minutes. Just before serving add a little stock to sour cream to liquefy. Pour into soup along with the lemon juice, salt, and pepper. Garnish with parsley.
