Hungarian Mushroom Soup

Yield:  8 Servings

Ingredients

• 8 Tbsp. butter, divided

• 1 c. chopped onion

• 1 Tbsp. minced fresh garlic

• 1/2 tsp. salt

• 3 c. sliced fresh mushrooms

• 1 Tbsp. dill weed

• 1 Tbsp. Hungarian paprika

• 1/8 tsp. white pepper

• 2 qt. beef stock

• 3/4 c. flour

• 2 c. heavy cream

• 3 Tbsp. sour cream

• 1 Tbsp. lemon juice

• 1 Tbsp. soy sauce

Directions:

1. In soup kettle over medium heat, sauté onion, garlic, and salt in 3 Tbsp. butter until onion turns translucent -- about 5 minutes.

2. Stir in mushrooms, dill weed, paprika, and white pepper.

3. Add 2/3 of the beef stock.

4. Cover and simmer over low heat for 10 minutes.

5. In another saucepan melt remaining 5 Tbsp. butter over low heat.

6. Whisk in flour and cook until smooth, stirring constantly, about 1 minute.

7. Add cream and continue to cook over low heat, stirring frequently, about 10 minutes.

8. Add cream mixture and remaining 1/3 of stock to mushroom mixture.

9. Stir in sour cream, lemon juice, and soy sauce.