Hungarian Mushroom Soup, from the Moosewood Cookbook

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

12 ounces mushrooms, -sliced

2 cups onions, chopped

2 tablespoons butter

3 tablespoons flour

1 cup milk

2 teaspoons dill weed

1 tablespoon Hungarian paprika

1 tablespoon tamari soy sauce

1 teaspoon salt

2 cups stock

2 teaspoons lemon juice, -fresh

¼ cup parsley, chopped

fresh ground black pepper, -to taste

½ cup sour cream

Directions at food.com

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