Hungarian Mushroom Soup

Adapted from Rain Forest Mushroom Co.

1. In a large Dutch oven, melt half the butter over medium-low heat. Add the onion, tossing to coat in the butter. Salt the onion lightly.

   When the onion is translucent, add the mushrooms, dill, a quarter of the broth, the soy sauce and the paprika. Stir to combine, cover and let simmer for 25 minutes.

   In a small saucepan, melt the remaining butter over low-to-medium heat. Whisk in the flour and continue to cook for 2-3 minutes. Add the milk and continue to cook, stirring frequently, until the mixture thickens and coats the back of a spoon. Do not allow the mixture to boil.

   When it has thickened to your liking, slowly whisk in the remaining broth. When combined, add this mixture to the mushroom mixture and stir to combine. Cover and simmer for another 12-15 minutes.

   Just before serving, add the lemon juice, salt and pepper to taste, and the sour cream. Serve hot with dill and parsley for garnish. This soup is particularly good over white or brown rice.