Hungarian Mushroom Soup

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  1. 4 tablespoons unsalted butter
  2. 2 cups chopped onions
  3. 1 cup fresh mushrooms
  4. 2 teaspoons dried dill weed
  5. 1 tablespoon paprika
  6. 1 tablespoon soy sauce
  7. 2 cups water
  8. 1 cup milk
  9. All purpose flour 3 table spoons
  10. Salt as required
  11. Ground black pepper to taste
  12. Lemon juice 2 teaspoons
  13. Chopped fresh parsley ½ cup
  14. Sour Cream ½ cup


  • Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and water. Reduce heat to low, cover, and simmer for 15 minutes.
  • In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  • Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
  • Serve immediately.

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