Crockpot Hungarian Mushroom Soup

4 T. butter, melted

2 c. chopped onions, frozen works too

1 lb. fresh or frozen baby bella mushrooms, sliced, or any fresh mushrooms will do

2 c. chicken broth  

1 T. soy sauce

1 T. paprika, (I used authentic Hungarian paprika that my neighbor brought back to me from Hungary), but any will do, including maple, bacon, sugar paprika by McCormick

2 t. dried dill weed, optional

1 c. evaporated milk/whipping cream

3 T. wondra flour

1/2 c. sour cream

1/4 c. chopped fresh parsley, optional

2 t. lemon juice

1 t. salt

black pepper, to taste

meat could be added, your choice

Combine melted butter, broth, seasonings, onions and mushrooms in lined crockpot. Cover and cook 4 hours on high. Uncover, mash a few mushrooms to thicken soup, and cook uncovered for 20 minutes. Combine milk/cream with wondra and gently stir into soup. Turn down to low for 20 minutes. Ladle soup in bowls. Top with croutons and serve hot, or serve with grilled cheese sandwiches. Garnish with sour cream, if desired.

*This would make a great substitute for tomato soup. 

**Since mushrooms cook down so much, I will be sure to double, maybe even triple this recipe the next time I make it. It was delicious!!

The next time I made it with 3 lbs of baby bella mushrooms, sliced, 4 c. chicken broth, but didn't double or triple the seasonings.