Hungarian Mushroom Soup

Nobody who's asked me for recipes has asked for this one in specific. But I coincidentally mentioned it in today's journal entry, so here it is.

2 T butter

3/4 to 1 chopped onion

2 pounds mushrooms, chopped in quarters or smaller--if you have a food processor you never use, this is the time to use it

1 t salt

1 T dried dill or 3 T fresh dill

1 T mild paprika

2 t lemon juice

3 T flour

2 c water

1 c milk

1/2 c sour cream

pepper to taste

Melt butter in a kettle. Saute the onions over medium heat for five minutes. Add mushrooms, salt, dill, and paprika. Stir and cover. Cook for 15 minutes, stirring occasionally. Stir in lemon juice. Sprinkle in flour, stirring. Cook and stir for five minutes over medium low heat. Add water, cover, and cook for ten minutes, stirring often. Stir in milk. Add black pepper to taste. Whisk in sour cream and turn off heat. Serve hot, usually with crusty bread and a salad.