If you like mushrooms and love soup, then try a bowlful of bliss.
Hungarian Mushroom Soup
1 medium-sizedyellow onion, chopped
2 cupsvegetable broth, divided
8 ouncescrimini mushrooms, sliced
8 ouncesbutton mushrooms, sliced
2 teaspoonsdried dill weed
2 tablespoons soy sauce
2 tablespoons unsalted butter
1 cupalmond milk or dairy milk
2 tablespoonsall-purpose flour
1 teaspooncooking sherry
1/2 cupsour cream
Black pepperto taste
Handfulpepitas (pumpkin seeds), optional garnish
Prep time: 10 minutes
Total time: 45 minutes
Sauté onions in heavy-bottomed cooking pot with 2 tablespoons of broth. Cook until tender, about 5 minutes. Add mushrooms, 1 teaspoon dill, paprika, 1/2 cup broth, and soy. Cover and simmer about 15 minutes.
Meanwhile, melt butter in saucepan. Add milk. Slowly add flour. Stir frequently over low heat until sauce thickens, about 10 minutes.
Stir sauce into mushrooms. Add remaining broth and sherry. Cover and simmer about 15 minutes. Add parsley, lemon juice, remaining dill, sour cream and pepper. Stir contents, add pepitas if desired and serve.