Creamy Hungarian Mushroom Soup

A good friend of mine has a last name that translates from Hungarian literally to "mushroom".  Tommy, this soup's for you!

This easy to make and delicious mushroom soup will warm you on a cold day.  Serve it as a side or as the main course with some fresh bread!  Mmmm!  If you're a wild mushroom picker, this will be extra good when made with your favorite wild mushroom...or just use regular fresh store mushrooms.  Portabellas are great, but even the regular variety make a tasty. hearty, comforting soup.   Personally, I like to use Honey Mushrooms that I pick in the wild, but you kind of have to know what you're doing to do that.

You will need: (about 6 Servings)

1/2 stick of Butter
1 lb fresh mushrooms, sliced
1 medium onion, diced finely, about 2 cups diced
2 cups Chicken stock
1 T Paprika
1 T Soy Sauce
2 tsp Dill Weed
1 cup of Milk
3 T Flour
2 tsp Lemon Juice
1/2 cup Sour Cream
Salt and Pepper to taste

Start by melting the butter in a medium stock pot.  Add the onions and saute on medium heat for about 5 minutes, til they turn clear.  Then add the mushrooms.  Saute another 5 minutes.  Then add the Chicken Stock, Paprika, Soy Sauce and Dill Weed.  Cover, reduce heat, simmer for 15 minutes.*

*At this point, I use an immersion blender to turn this into a 'Cream of' type soup.  This is optional, and if you do not have an immersion blender, you can work with a standard blender in small batches, filling the blender up about 1/3 of the way and liquifying until it's all blended.  OR you can skip this entirely, but dice the mushrooms finely before adding to the soup.  It's a matter of preference, really.

Whisk the Flour into the cup of Milk until mixed well.  Add to soup.  Simmer on low for 15 minutes, stirring frequently.

Now add the lemon juice, sour cream, salt and pepper to taste, reducing heat to lowest setting. Do not let the soup boil.  Stir until danger of boiling is gone, leave on low heat for about 15 minutes and serve.  Or just shut off and reheat later when it's serving time.

You can garnish it with a dollop of sour cream and some fresh parsley or dill if you wish, or just serve it up.  I like it with oyster crackers, personally.  Mmmmm!