Hungarian Mushroom Soup

Yield:  8 Servings



  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.