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From: Sara,.MN

Hungarian Mushroom Soup
This is very rich

1 qt. beef stock (see below)
1 tbsp paprika
8 tbsp butter, divided
1/8 tsp white pepper
1 cup chopped onion
1/2 cup flour
1 tbsp chopped fresh garlic
3 tbsp sour cream
3 cup chopped fresh mushroom
1 tbsp lemon juice
1 tsp dill weed
1 tbsp soy sauce
1/2 tsp salt 2 cups heavy cream

Note: For an easy beef stock, heat 1 quart water over high heat in a medium sauce pan. Add 2 Tablespoons beef base, 2 tsp Worcestershire sauce and 1/4 teaspoon Tabasco sauce. Stir to dissolve base and set aside.

In large saucepan, saute onion, garlic and salt in 4 Tablespoons butter until onion is tender. Stir in mushrooms, dill weed, paprika and white pepper. Add half of the beef stock. Cover and simmer for 10 minutes.

Meanwhile, in another saucepan, melt remaining 4 Tablespoons butter over low heat. Whisk in flour and cook until smooth, stirring constantly approximately 1 minute. Add cream and continue to cook over low heat, stirring frequently for 8-10 minutes. Add this cream mixture and remaining stock to mushroom mixture. Stir in sour cream, lemon juice and soy sauce. Heat through. Makes 8 cups.