Hungarian Mushroom Soup

8 servings

Bowdoin College's version of this soup boasts two kinds of mushrooms.
Don't let the soup boil, or the sour cream could curdle.

1/4 cup ( 1/2 stick) unsalted butter
1/2 cup diced onion
6 ounces portobello mushrooms, sliced
12 ounces white mushrooms, sliced
4 teaspoons sweet paprika
1 to 2 cloves garlic, minced
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon chopped dill
3 to 4 tablespoons flour
2 3/4 cups vegetable stock or broth
1 1/4 teaspoons soy sauce
3/4 cup milk
1/2 cup sour cream
1 teaspoon lemon juice or sherry
Salt

In a large pot over medium heat, melt the butter. Add the onion,
mushrooms, paprika, garlic, 1/2 teaspoon of the pepper or to taste and 1/2
teaspoon of the dill. Cook, stirring, until the onions and mushrooms are
tender but not burned, about 6 minutes. Do not break up the mushrooms.

Sprinkle the flour over the mushrooms and blend to make a roux. Cook for 4
to 5 minutes, stirring constantly. Slowly add the vegetable stock or
broth, stirring, then add the soy sauce and milk. Cook until slightly
thickened, 6 to 7 minutes. Add the sour cream, the remaining 1/2 teaspoon
of the pepper or to taste and the lemon juice or sherry. Stir and cook
until heated through, stopping before any bubbles form. Add salt and
pepper to taste and sprinkle with the remaining 1/2 teaspoon dill. Serve
immediately.

Per serving: 135 calories, 4 g protein, 8 g carbohydrates, 9 g fat, 24 mg
cholesterol, 6 g saturated fat, 452 mg sodium, 2 g dietary fiber

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