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
Sauté onions in 2 Tbsp. butter, salt lightly.
A few minutes later add mushrooms, 1 tsp. dill, ½ cup stock (or water), tamari and paprika. Cover and simmer 25 minutes.
Melt remaining butter in a large saucepan; whisk in flour, cook while whisking (a few minutes).
Add milk; continue to cook, stirring frequently over low heat, about 10 minutes until thick.
Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes.
Just before serving add salt, pepper, lemon juice, sour cream, and if desired additional dill. Serve garnished with parsley.