Hungarian Mushroom Soup

This soup will knock your socks off.  It is rich and satisfying, especially during soup season (which is the opposite of grilling season, in case you were wondering). Did I mention it was rich? Even my son, who is not a mushroom fan, loves this.  I got the original recipe from my coworker Sue, who is a fellow soup connoisseur.  Claire's husband once declared it the best thing we've ever made.  There are many versions of this recipe, which I originally saw in the Moosewood Cookbook.

Here it is without the garnish...

Hungarian Mushroom Soup
I like to deepen the mushroom flavor by using a combination of fresh mushrooms and a dried mushroom mix that contains shiitake mushrooms in it.  I tend to chop my mushrooms smaller, but if you like bigger chunks, just slice them.  Serve it with crusty bread and a salad.  You won't be hungry.

6 T butter
1 1/2 c chopped onion
4 tsp Hungarian paprika or smoked paprika
4 tsp dried dill weed
2 tsp salt
1 tsp black pepper
2/3 c flour
1 2/3 c milk
2 2/3 c water
4 c chopped mushrooms
2 t soy sauce or tamari
2 T lemon juice
1/2 c sour cream or Greek yogurt (and a little extra for garnish)
3 T minced fresh parsley (and a little extra for garnish)

Melt the butter in a saucepan and saute the onions with the paprika, dill weed, salt and pepper until the onions are tender and translucent. Whisk in the flour, then add the milk and water.  Add the mushrooms and bring to a boil.  Reduce the heat and simmer for about 30 minutes, stirring occasionally.  Remove from the heat and stir in the soy sauce, lemon juice, sour cream or Greek yogurt, and parsley.  Serve immediately, with a little extra sour cream or yogurt  and parsley on the side for garnish.