Hungarian Mushroom Soup

From Rain Forest Mushroom Company in Eddyville, Oregon



1 lb. fresh mixed mushrooms (Shiitake, Maitake, Oyster...)

1 Tbsp. tamari (Soy sauce)

2 cups chopped onions

1 tsp. salt

4 Tbsp. butter

2 cups chicken, vegetable stock, or water

3 Tbsp. flour

¼ cup chopped fresh parsley

1 cup milk

2 tsp. fresh lemon juice

1-2 tsp. dill weed

Fresh ground black pepper or to taste

1 Tbsp. Hungarian paprika

1/2 cup sour cream

  1. Sauté onions in 2 Tbsp. butter, salt lightly.

  2. A few minutes later add mushrooms, 1 tsp. dill, ½ cup stock (or water), tamari and paprika. Cover and simmer 25 minutes.

  3. Melt remaining butter in a large saucepan; whisk in flour, cook while whisking (a few minutes).

  4. Add milk; continue to cook, stirring frequently over low heat, about 10 minutes until thick.

  5. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes.

  6. Just before serving add salt, pepper, lemon juice, sour cream, and if desired additional dill. Serve garnished with parsley.