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Paprika Mushroom Soup
12 oz. mushrooms, cleaned and sliced
2 c. chopped onion
1 garlic clove, crushed
4 Tbsp. butter or margarine
3 Tbsp. flour
1 c. milk
2 tsp. dill weed
1 Tbsp. Hungarian paprika
1 Tbsp. tamari
black pepper, to taste
salt, to taste
2 tsp. lemon juice
2 c. vegetable stock or water
1/4 c. fresh parsley
1/2 c. sour cream
Sauté onions in large pot with half the butter for 5 minutes. Add mushrooms and crushed garlic along with dill, paprika, stock, and tamari. Simmer covered for 15 minutes. In a saucepan, melt butter over medium heat and stir in flour. Whisk while heating for 2 minutes, then add milk. Stir often for 10 minutes or until thick. Combine mushroom mixture with sauce and simmer for 15 minutes. Add sour cream. Add lemon juice and salt and pepper to taste before serving. Top with chopped parsley. Serves 4.
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
~Alfred E. Neuman
To keep lettuce in fridge, stay away from plastic. Wrap it in either a clean dishtowel, or paper towels. It stores well, and if you do keep it a little long, the outside leaves just get dried out not slimy.
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