Hungarian Mushroom Soup

I had Hungarian Mushroom Soup for the first time about two years ago in a small cafe in Missoula, Montana. I saw it on the menu and, since I'm a quarter Hungarian and love mushrooms, decided to try it. It was one of the best decisions I've ever made. It was completely amazing and I've been perfecting my recipe for Hungarian Mushroom Soup ever since. It's warm and comforting and is so hearty that you don't even realize that it's vegetarian and sort of good for you. I have the recipe here for you all today, and I hope that you enjoy this creamy amazing soup as much as I do!

Ingredients:

8 Ounces Crimini Mushrooms, thinly sliced

6 Ounces Small Portabello Mushrooms, thinly sliced

2 Cups Vegetable Stock

1 Cup Milk

1/2 Cup Sour Cream

2 Cups Onions, chopped

5 Teaspoons Hungarian Paprika

3 Tablespoons Butter

2 Tablespoons Olive Oil

4 Tablespoons Flour

1 Tablespoon Soy Sauce

2 Teaspoons Lemon Juice

1 Teaspoon Dried Dill

1 Teaspoon Fresh Dill, finely chopped

1 and 1/2 Teaspoons Salt

1/2 Teaspoon Black Pepper

1/4 Teaspoon Thyme

1/4 Teaspoon Marjoram

Sauté the onions and the olive oil in a large frying pan for about 5 minutes, stirring frequently. Add the mushrooms, 1/2 cup of vegetable stock, paprika, thyme, marjoram, dried dill and soy sauce. Cook over medium heat for about 15 minutes or until the mushrooms soften and become dark in color.

Melt the butter in a large saucepan, then whisk in the flour and continue whisking while the mixture cooks for another 3 minutes. Add the milk and continue cooking over medium-low heat for 10 minutes allowing the mixture to thicken, stirring once every minute or so. Now empty the mushroom mixture into the milk mixture. Add the remaining 1 and 1/2 cups of vegetable stock and the lemon juice. Cover and simmer over low heat for 20 minutes.

Remove from heat and watch mixture until it stops boiling. When the boiling ceases, stir in the sour cream, salt, pepper, and fresh dill. Serve hot.