My baby son, John, recently had a health scare (which turned out fine, Thank the Lord).  But whenever anything happens to anyone, including my own family, all I can think of to do is cook something for them.  I love to make soups, and I make a fabulous Cream of Mushroom (which I blogged a few months ago).  But John’s favorite is this one:  Hungarian Mushroom.  It is not as creamy as the others, and features wonderful Paprika, which my friend Jean brought me from one of her World Travels.

1 lb. mixed mushrooms (I used white, Baby Portobellos, one big Portobello and Shitake)

1 large chopped onion

Saute onion for about 5 minutes in Olive oil and Butter.  Slice and Add mushrooms and the following spices:

1 tbs. granulated garlic

2-3 Tbs. good Paprika

2 Tbs. soy sauce

1 Tbs. dill

1 tsp. fresh grated nutmeg

Toss all and saute till mushrooms are limp.  Add about 2 or 3 cups good broth (your choice, chicken, beef, or vegetarian).  Simmer about 15 minutes, or till it is slightly reduced.  Meanwhile, make a “roux” by mixing 4 Tbs. butter with 4 Tbs. flour.  Add one cup milk (I always use Evaporated Milk for this.  Very rich and great in soups).  Simmer just a couple of minutes, till the mixture is smooth.  Add to simmering soup.  Cook another 10-15 minutes.  Taste and correct seasoning.  I usually always add about 1 tbs. honey or sugar to my soups.  There’s something about that sweetening that brings out more flavor.

Garnish with sour cream and lots of fresh parsley