Hungarian Mushroom Soup

1 hour to prepare                                                                            4 rich servings

12 oz. fresh mushrooms, sliced (or rehydrated shitake mushrooms)
2 cups chopped onion
2 Tbsp. canola oil
2 Tbsp. Earth Balance margarine
3 Tbsp. flour
1 cup soy milk
1-2 tsp. dill weed
1 Tbsp. sweet Hungarian paprika
1 Tbsp. tamari sauce
2 cups stock or water
2 tsp. fresh lemon juice
1 tsp. salt
fresh-ground black pepper (to taste)
1/2 cup soy "sour cream"
1/4 cup fresh-chopped parsley

Saute the onions in 2 Tbsp. canaola oil.  Salt lightly.  A few minutes later add mushrooms, 1 tsp. dill, 1/2 cup stock or water, tamari and paprika.  Cover and simmer 15 minutes.

Melt Earth Balance in a large saucepan.  Whisk in flour, and cook, whisking a few minutes.  Add soy milk.  Cook, stirring frequently, over low heat about 10 minutes-until thick.  Stir in mushroom mixture and remaining stock or water.  Cover and simmer 10-15 minutes. 

Just before serving add salt, pepper, lemon juice, soy sour cream and if desired, extra dill.  Serve garnished with parsley.

Adapted from Moosewood Cookbook.