My friends Les and Andrea are both wonderful cooks and an invitation to dinner at their gulf-front home is a guaranteed gourmet treat.  Les has spent a lot of time in Budapest recently and he brought this soup recipe back which he served to us the other night as a first course.  I was amazed.  This has such a deep, rich flavor you’d swear you were eating something slow simmered in beef but no - it’s just mushrooms.  This could be a full winter meal with just some crusty artisan bread on the side and a salad.

Many thanks to Les for sharing this terrific soup which I know I’ll be making quite often.

4 T unsalted butter
2 C chopped onions
1 lb. fresh mushrooms, sliced
2 t dried dill weed
1 T paprika
1 T soy sauce
2 C chicken broth
1 C milk
3 T all-purpose flour
1 t salt
ground black pepper to taste
2 t fresh lemon juice
1/4 C chopped fresh parsley
1/2 C sour cream

• Melt the butter in a large pot over medium heat.  Saute the onions in the butter for 5 minutes.  Add the mushrooms and saute for 5 more miutes.  Stir in the dill, paprika, soy sauce and broth.  Reduce the heat to low, cover and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together.  Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, pepper, lemon juice, parsley and sour cream.  Mix together and allow to heat through over low heat, about 3 to 5 minutes.  Do not boil. Serve immediately.

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