Hungarian Mushroom Soup

• 4 tablespoons of salted butter
• 1 ½ cups white onions, chopped
• 1 lb. mushrooms, sliced (use crimini, button, etc.)
• 2 teaspoons dried dill weed
• 1 teaspoon EACH: dried thyme
• 1 tablespoon EACH: sweet paprika AND lemon juice
• 2 cloves garlic, grated
• 2 ½ cups low sodium chicken stock (or vegetable)
• 2 tablespoons soy sauce
• 3 tablespoons all-purpose flour
• 1 cup half and half (or whole milk)
• ⅓ cup room-temperature creme fraiche or sour cream (optional)
• Add salt to taste
• 3 tablespoons chopped parsley

1. Melt butter in a soup pot. Sauté onions for a few minutes and then add mushrooms. Cook for 8-10 minutes on medium heat stirring occasionally.
2. Add dill , thyme , paprika, garlic and lemon juice. Cook for 2 minutes. Add broth and soy sauce. Simmer on low to medium heat for a few minutes .
3. In a bowl mix half and half with all purpose flour removing lumps . Add to the soup while stirring to avoid curdling. Simmer soup to desired thickness. Do NOT boil the soup only simmer it.
4. Optional add crème fraiche or sour cream .
5. Garnish with parsley.
6. Serve with warm bread.

Well thats all the news, See ya down on the farm