hungarian mushroom soup

I first had this soup in a bookstore cafe in Fairbanks. It blew my mind. I made it my goal to learn and perfect the crafting of such a soup. A word of advice: don't skimp on the mushrooms. By which I mean, if you just use the cheap white mushrooms, you will not get the maximum flavor this dish has to offer. Go all out- it's worth it! I usually use a blend of shiitake (necessary!), portabella, and button.

a crazy vegetarian

You need:
1 lb. mushrooms, coursely chopped
1 head garlic, diced
1 large onion, chopped
2 tbsp. butter
4 cups vegetable broth
1 cup milk
3 tbsp. dill weed
1 tbsp. paprika
1 tbsp. soy sauce
1 tbsp. parsley
salt & pepper to taste
sour cream






Do this: In a large pot, saute the onions and garlic in butter until golden. Add the mushrooms and cook for about five minutes. Add the broth, soy sauce, and spices, bring to a boil, and turn down the stove to simmer. Simmer for fifteen minutes. Add milk and keep on heat for another five to ten minutes before serving. Serve with a generous helping of sour cream on top and a nice crusty bread!