Ronnie's Notes
The recipe for this creamy and aromatic soup was given to me by Judith Roll and Rebecca Martin, who operate the Sweet On You Bakery & Café at the JCC in Stamford, Connecticut. Like many dishes of Hungarian origin, it has a suitable amount of paprika, making it rich and hearty, with a gorgeous autumn orange color.
Instructions
Place the butter in a soup pot over medium heat.
When the butter has melted and looks foamy add the onion and mushrooms and cook for .
Add the garlic and paprika and stir for one minute, until combined.
Stir in the flour and mix continuously for .
Gradually add the stock and milk, stirring until combined.
Add the soy sauce and dill.
Raise the heat and bring the liquid to a boil.
Lower the heat and simmer for .
Stir in the sour cream, lemon juice, and salt and pepper to taste.
Makes 4 servings.