Hungarian Mushroom Soup

Ingredients:
1 oz. MycoLogical Mixed mushrooms
4 Tbs. butter
4 Tbs. flour
2 1/2 cups water or stock
4 cups milk
2 cups chopped onion
1 Tbs. fresh lemon juice
1 cup sour cream
4 tsp paprika
2 tsp dill weed2 tsp salt
1 Tbs. soy sauce

Procedures:
In bowl, pour heated water or stock over coarsely chopped mixed mushrooms and let sit for 15 minutes. In saucepan, lightly saute onion in butter, add flour and cook while stirring 2-3 minutes.

Slowly whisk in mushrooms and their soaking water and cook over medium heat until thickened. Add milk and paprika and simmer another 2 or 3 minutes. Whisk in 1/2 cup of the sour cream, then add remaining ingredients.

Garnish with a dollop of sour cream in the bowl.

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— Broccoli with Black Trumpet Cheese Sauce
— Cream of Chanterelle Soup
— Gruyere and Cauliflower Mushroom Quiche
— Hedgehog Gravy
— Hungarian Mushroom Soup
— Lobster Mushroom Frittata
— Matsutake Stir Fry
— Morel Rarebit
— Morel Stroganoff
— Porcini Bechamel
— Scalloped Potatoes and Yellowfoot Chanterelles

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