Title: Paprika Mushroom Soup
Categories: Soup Blank
Yield: 4 Servings

12	oz	Mushrooms, cleaned and sliced
2	c	Onion, chopped
1		Garlic clove, crushed
4	tb	Butter (or margarine)
3	tb	Flour
1	c	Milk
2	ts	Dill weed
1	tb	Hungarian paprika
1	tb	Tamari
		Black pepper, to taste
		Salt, to taste
2	ts	Lemon juice
2	c	Vegetable stock or water
1/4	c	Parsley, fresh
1/2	c	Sour cream

Saute onions in large pot with half the butter for 5 minutes. Add mushrooms and crushed garlic along with dill, paprika, stock and tamari. Simmer covered for 15 minutes.

In a saucepan, melt butter over medium heat and stir in flour. Whisk while heating for 2 minutes, then add milk. Stir often for 10 minutes or until thick. Combine mushroom mixture with sauce and simmer for 15 minutes. Add sour cream. Add lemon juice and salt and pepper to taste before serving. Top with chopped parsley.

NOTES:

* A rich dill, paprika and mushroom soup -- I first saw this at "Old Wives Tale," a restaurant in Portland, Oregon. The waiter there said that this had been on the menu every day for a year, and highly recommended it. The soup was delicious. I was pleasantly surprised to find a recipe for it in Molly Katzen's "Moosewood Cookbook." Yield: Serves 3-4.

* Tamari is a kind of soy sauce; if you can't find it, you can use ordinary soy sauce.

: Difficulty: easy. : Time: 1 hour. : Precision: approximate measurement OK.

: Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, Massachusetts, USA : horton@harvard.harvard.edu

: Copyright (C) 1986 USENET Community Trust

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