Hungarian Mushroom Soup

Ingredients

3 tbsp butter

2 cups of chopped onions

1lb (ish) fresh mushrooms ( I like to use Chestnuts, Pohu oysters, and occasionally Blue Oysters and King Oysters)

2 tsp dill weed

1 tbsp paprika

1 tbsp of liquid aminos or soy sauce

2 cups of veggie or chicken broth

1 cup of milk

3 tbsp flour

Ground pepper to taste

1/2 cup of sour cream or Greek yoghurt

2 tbsp fresh parsley (optional)

2 tsp lemon juice (optional)

1. Melt butter in a large pot over med. heat. Add the onions, sauté for 5 mins. Add mushrooms and sauté for another 5 mins. Stir, stir, and stir some more! The mushrooms like to stick to the pot at this point.

2. Add dill, paprika, liquid aminos/soy sauce, and broth. Reduce heat to low. Cover and simmer for 15mins.

3. Whisk the milk and flour together in separate bowl. Add to soup, stir well. Cover and simmer for 15 more mins. Stirring occasionally.

4. Stir in pepper, lemon juice, Greek yoghurt/sour cream. Mix together and allow to heat up over low heat. About 5 mins. Do not boil. Add fresh parsley.

5. Enjoy!