Hungarian Mushroom Soup

In honor of George Keri, our Hungarian friend, here is a wonderful and easy soup.

Hungarian Mushroom Soup-The New Moosewood Cookbook (Molly Katzen)

2 T. soy butter

2 c. onion chopped

1.2-2 lbs. mushrooms, sliced

1 t. salt

2-3 t. dried dill

1 T. mild paprika

2 t. fresh lemon juice

3 T. flour

2 c. water

1 c. almond/soy milk

black pepper to taste

½ c. soy sour cream

finely minced fresh parsley

Melt the soy butter in a dutch oven. Add onions, and sauté over med. heat for 5 min.

Add mushrooms, salt, dill and paprika. Stir well and cover. Let cook for 15 more min.

Stirring occasionally. Stir in lemon juice.

Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 min. over med. heat. Add water, cover, and cook about 10 min., stirring often.

Stir in almond/soy milk, add black pepper to taste. Check to see if it needs more salt.Whisk in the soy sour cream, and heat very gently. Don’t boil or cook it after this point. Serve hot, topped with freshly minced parsley.