My new favourite soup!

I found the most amazing soup on Eat Me, Delicious. I discovered her blog a while ago, and have found a few recipes on there that I plan on making. She got this recipe from someone else who got it from someone else, etc etc. Whoever originally came up with the recipe is my new best friend because I loved this soup. LOVED! I adore mushrooms, immensely. My daughter, Rhianna, doesn't like mushrooms. No, she loathes mushrooms. She also doesn't really like soup very much. But this soup? She gobbled it up as quick as she could and asked if we could have it on the menu next week. Can you say winning recipe?! I didn't even tweak it too much, either.

I served the soup with a spinach salad topped with roasted garlic honey mustard dressing that I got from the Moosewood Low-Fat cookbook, and half of a sesame Montreal bagel.

Hungarian Mushroom Soup

1 tbsp butter

2 tbsp olive oil

1 large onion, chopped

1/2 lb white button mushrooms, sliced

1/2 lb cremini mushrooms, sliced

1 1/2 tsp dried dill weed

1 tbsp paprika

1 tbsp Bragg's (but any soy sauce would do)

2 1/2 cups vegetable broth

1 cup milk

3 tbsp all prupose flour

1/2 tsp salt

1/4 tsp freshly ground black pepper

juice of 1 lemon

1/2 cup sour cream

Melt butter over medium heat with the olive oil in a large pot. Add the mushrooms and onions and cook for about 10 minutes until they have released most of their juices. Add the dill, paprika, Bragg's and vegetable broth. Bring to a boil, reduce the heat to low, cover and simmer for about 15 minutes.

Whisk the milk and flour in a separate bowl. Pour into the soup pot and stir well. Cover and simmer for another 15 minutes.

Add the salt, pepper, lemon juice and sour cream, blend well, and heat through.

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Roasted Garlic Honey Mustard Dressing

2 heads of garlic

2 tbsp Dijon mustard

1 1/2 tbsp mild honey (I used clover honey and it was great)

3 tbsp apple cider vinegar

1/4 cup unsweetened apple juice

1/4 tsp salt

freshly ground black pepper, to taste

First, preheat the oven to 350. Cut the tops off the two heads of garlic and put them in an unoiled pan. Add a tbsp of water to the bottom of the pan and cover tightly with foil. Cook for about 45 minutes until the cloves are soft.

Once the cloves have cooled a bit, squeeze out the garlic into a blender. Add the remaining ingredients and blend until smooth. Tightly cover, and it can be stored in the refrigerator for up to 4 days.