Sugar Hill Inn

Sugar Hill, New Hampshire

Specialty Recipe

Mushroom Dill Soup

Ingredients

4 Tablespoons butter

2 cups chopped onion

salt and freshly ground pepper

3/4 pound fresh mushrooms

1 Tablespoon finely minced fresh dillweed or 1/2 teaspoon dried dillweed

2 cups chicken broth

1 Tablespoon tamari sauce (natural soy sauce)

3 Tablespoons all-purpose flour

1 teaspoon sweet Hungarian paprika

1 cup milk

2 teaspoon fresh lemon juice

1/2 cup sour cream

1/2 chopped fresh parsley as garnish

In a medium-sized saucepan, saute the onions in 2 Tablespoons butter, stirring occasionally, until soft but not brown. Sprinkle lightly with salt. Add the mushrooms, dillweed, 1/2 cup broth, tamari sauce and paprika. Cover pot and simmer for 15 minutes. Heat the remaining 2 Tablespoons of butter in a saucepan. Whisk in the flour and cook, stirring until the mixture foams and bubbles. Remove from the heat, add the milk all at once, whisk vigorously to blend well. Return to moderate heat and continue to whisk until the sauce is thickened and smooth, about 10 minutes. Stir in the mushroom mixture and remaining broth. Cover pot and simmer for 10 to 15 minutes. Just before serving, add salt and pepper to taste, lemon juice, sour cream, and extra dillweed if desired. Blend well and heat thoroughly, but do not boil.

Serve garnished with parsley.

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