Hungarian Mushroom Soup

Ingredients: 

5 tablespoons butter 

2 cups onions, finely chopped

1 lb of mushrooms, sliced 

2 cups of vegetable or chicken stock 

1/2 cup dry white wine

1/2 cup vermouth 

2-3 tsp dried dill 

2 tsp fresh thyme minced

2 tsp Hungarian Paprika 

2 cups half and half

2 tbs corn starch or flour. (in a seperate measuring cup combine this with stock until totally dissolved)

Lets put this all together 

In your heavy stock pot or dutch oven saute onions, mushrooms, dill thyme and paprika in butter until onions are translucent. (about 20 minutes on medium heat). add wine and vermouth along with stock and let boil for 20 minutes. Remove from heat and strain retain stock in stock pot or dutch oven. Place mushrooms and onions in a food processer retaining a couple of spoonfuls of mushrooms for garnishing soup when serving. Mince the mushrooms and onions until completely smooth. Add mixture back into stock and bring back to a boil on medium heat. Add half and half and your cornstarch or flour mixture and stir occassionally until thickened.  Garnish soup with retailed mushrooms you saved before turning them into a soup misture. Sprinkle a little parsley on top or dill and serve pipping hot. Enjoy.