Paprika Mushroom Soup

Photo: flickr user PhyrePh0X

Ingredients

12 ounces Mushrooms, cleaned and sliced

2 cups Onion, chopped

1 Garlic clove, crushed

4 tablespoons Butter (or margarine)

3 tablespoons Flour

1 cup Milk

2 teaspoons Dill weed

1 tablespoon Hungarian paprika

1 tablespoon Tamari

Black pepper, to taste

Salt, to taste

2 teaspoons Lemon juice

2 cups Vegetable stock or water

1/4 cup Parsley, fresh

1/2 cup Sour cream

Preparation

Saute onions in large pot with half the butter for 5 minutes. Add mushrooms and crushed garlic along with dill, paprika, stock and tamari. Simmer covered for 15 minutes.

In a saucepan, melt butter over medium heat and stir in flour. Whisk while heating for 2 minutes, then add milk. Stir often for 10 minutes or until thick. Combine mushroom mixture with sauce and simmer for 15 minutes. Add sour cream. Add lemon juice and salt and pepper to taste before serving.

Top with chopped parsley.

NOTES:* A rich dill, paprika and mushroom soup - I first saw this at "Old Wives Tale," a restaurant in Portland, Oregon. The waiter there said that this had been on the menu every day for a year, and highly recommended it. The soup was delicious. I was pleasantly surprised to find a recipe for it in

Yield: Serves 3-4.

* Tamari is a kind of soy sauce; if you can't find it, you can use ordinary soy sauce.

Difficulty: easy.

Time: 1 hour.

Precision: approximate measurement OK.