Mushroom Soup

DSCN4617

Makes 6 servings.
12 ounces Fresh Mushrooms, sliced
2 cups onions, chopped
4 tablespoons butter
3 tablespoons flour
1-cup milk
1/2 teaspoon dill weed
1-tablespoon paprika
1-tablespoon tamari soy sauce
2 teaspoons lemon juice
1-cup fresh parsley
2 cups water or vegetable stock
Salt and Pepper to taste.
1/2 cup sour cream

Sauté the onions in half of the butter. Salt lightly. Add mushrooms, dill, stock or water, tamari
and paprika. Cover and simmer 15 minutes.

Melt remaining butter. Whisk in flour and cook. Add milk. Cook. Stir in mushroom and stock.
Cover and simmer 1-15 minutes. Add salt, pepper, lemon juice, sour cream, and extra dill.
Serve garnished with parsley.

Per serving: 190 Calories; 14g Fat (61% calories from fat); 4g Protein; 14g Carbohydrate; 34mg Cholesterol; 288 mg Sodium

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One response

  1. Pingback: Chicken Salad Sandwich & Mushroom Soup « Single Servings

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