MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hungarian Mushroom Soup w/Fresh Dill
Categories: Mushrooms, Vegetables, Chilies, Herbs, Dairy
Yield: 6 Servings

3 tb Unsalted butter
1 md Yellow onion; chopped
24 oz Baby Bella or White Button
- mushrooms
2 tb Sweet Hungarian Paprika
2 tb Flour
+=PLUS=+
1 tb For the roux; if needed
3 c Broth (Mushroom or Chicken)
1 c Milk
3 tb Soy Sauce or Tamari
1/2 c Sour cream; more to decorate
- each bowl
1 tb Fresh lemon juice
2 tb Fresh dill; Chopped
Salt & Black Pepper

Chop your onions. Heat up butter in a dutch oven or
other heavy pot, add onions and sweat for 5 minutes.

Wash and then slice your mushrooms. Add mushrooms to the
onions, season with some salt and pepper and cook for
about 10-15 minutes, until they're soft.

Add sweet paprika and flour to the mushrooms, cover well
and cook for about 2-3 minutes.

Add milk, broth and soy sauce. Cover and cook for about
15 minutes.

If your soup is not thick enough you may create a roux
by combining flour with sour cream and touch of water.
If your soup is the right consistency, you'll just add a
dollop of sour cream to a measuring cup. In order to add
sour cream to the soup and make it super creamy, you
need to temper it. In order to do this, you will need to
add a little bit of hot soup to your measuring cup with
sour cream OR sour cream/flour roux and then mix it
well. Keep adding the hot liquid and stir well until you
have a full cup. Then you're ready to add it to your
pot. Your soup will be creamy and smooth.

Add lemon juice. Then adjust seasoning with salt and
pepper, as needed, and add fresh dill. Serve with crusty
bread!

If you want to make this soup a little spicier, add a
pinch of Hot Hungarian Paprika when serving in the
bowls.

RECIPE FROM: http://www.junemeyer.com/recipes.html

Uncle Dirty Dave's Kitchen

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... "Experience makes us wise." -- William Hazlitt
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