Hungarian Mushroom Soup

2 cups chopped onion

4 TBPS butter

12 oz fresh mushrooms (sliced)

1 -2 tsps. dill weed

2 cups chicken stock

1 TBPS Hungarian paprika

3 TBPS flour

1 cup milk

1 tsps. salt

2 tsps. lemon juice

½ cup sour cream

¼ cup fresh chopped parsley

Directions:

Sauté the onion in 2 TBPS of butter, salt lightly for few minutes. Add mushrooms, dill, Add ½ cup of stock and paprika. Cover and simmer 15 minutes.

Melt remaining butter in a large saucepan. Whisk in flour, and cook whisking a few minutes. Add milk. Cook stirring frequently, over low heat for 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, and a touch of sour cream.

Sprinkle parsley on top, serve with French bread. ENJOY!