Hungarian Mushroom Soup

I've made this soup for several occasions over the years, and it is always a hit. Time after time, it always takes me by surprise how much flavor the dill and paprika add to this otherwise simple broth with sliced mushrooms. The broth is thickened with a little flour, which creates a thicker broth without added fat. The soup is best with a medley of mushrooms, but I've used all white button mushrooms as well. It's one of my favorites!

RECIPE: Hungarian Mushroom Soup
from The New Moosewood Cookbook, by Mollie Katzen

makes 5-6 servings

INGREDIENTS:
2 tablespoons butter
2 medium sized onions, chopped (about 2 cups)
1.5 to 2 pounds assorted mushrooms, sliced
1 teaspoon salt
2-3 teaspoon dried dill (or 2-3 tablespoons fresh, finely chopped)
1 tablespoon mild paprika
2 teaspoons lemon juice
3 tablespoons flour
2 cups water
1 cup milk, room temperature
black pepper, to taste
1/2 cup light sour cream
finely sliced fresh parsley for topping (optional)

DIRECTIONS:
Melt butter in a medium-sized soup pot. Add onions and saute over medium heat for about 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook for about 15 minutes, stirring occasionally. Stir in lemon juice.

Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, cover, cover and cook about 10 minutes, stirring often.

Stir in the milk, and add salt and pepper to taste. Whisk in the sour cream, and heat very gently. Don't boil or cook it after this point. Serve hot, topped with freshly minced parsley.

STORAGE:
Keep soup in an air-tight container in the refrigerator for 3-4 days. I've never frozen this soup, so I'm not sure how the mushrooms would react, but theoretically the soup could be frozen for several months.