Paprika Mushroom Soup

Paprika Mushroom Soup

Paprika Mushroom Soup

45 minutes

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Ingredients
  • Black pepper, to taste
  • 3 tablespoons butter
  • 2 teaspoons Dill weed
  • 1 1/2 tablespoons flour
  • 1/4 cup Parsley, fresh
  • 1 Garlic clove, crushed
  • 1 tablespoon Hungarian paprika
  • 2 teaspoons Lemon juice
  • 1 cup Milk
  • 3/4 pound mushrooms, sliced
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 tablespoon Tamari
  • 2 cups Vegetable stock or water
Instructions

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

Details
  • Serving Size:   4
  • Vegetarian:   True
  • Weight Watchers:   11 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre

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