The recipe that started it all

Since Ms. A mentioned this recipe below, I figured what better concoction to include for my first post!

Hungarian Mushroom Soup

4 cups crimini mushrooms (you can use whatever variety you would like, but I recommend mostly crimini. I've also wondered what throwing a few morels in would do...)
1 large onion, chopped (enough for approx. 1-1.5 cups chopped)
4 tsp paprika (I use more!)
4 tsp dill (ditto)
sea salt
freshly ground pepper
6 tbsp butter or olive oil
1/3 cup flour
1 3/4 cups milk
2 1/2 cups water
2 tbsp soy sauce
2 tbsp lemon juice
1/2 cup sour cream (would also be fabulous with creme fraiche!)
Fresh parsley or chives

Directions:
Heat large skillet or 5 1/2 quart pot or dutch oven over medium-high heat. Coarsely chop onion(s). When pot is warm add olive oil, or butter if you prefer.
Add onion, paprika, dill, sea salt, and pepper. Cook until onion begins to get tender. Stir in flour, taking care not to let it burn.
Add milk, water, and mushrooms. Bring almost to a boil, then reduce heat and simmer for 30 minutes, uncovered.
Remove from heat and add soy sauce, lemon juice, and sour cream.
Serve garnished with more sour cream if you desire, and parsley or chives.
Best consumed with freshly-baked bread!

Edited to add: Most of these measurements are really approximations. You can add more seasoning, milk, water, sour cream, whatever as you like!

This recipe is from L'ivre de Cuisine, a compendium of recipes from the French American International School community, where I used to work. I cook from it regularly, so you'll most likely see more recipes from that book here.