Hungarian mushroom soup recipe

Hungarian Mushroom Soup

Sauté:
1 lb. sliced Mushrooms in
2T. olive oil and
1 1/2 T. Butter
Sauté until liquid is almost absorbed

Add:
1 clove of finely chopped garlic garlic
1 Onion (diced)
Continue to sauté on low heat until mushrooms are dry and onions are opaque
(Do not brown onions)

Add:
Juice of 1 lemon
4 cups of chicken rich stock (homemade or purchased)
3 T. Sweet (Red) vermouth
1 t. thyme leaves
3 T. tomato paste

Adjust seasonings:
salt & pepper to taste

Simmer on low heat for about 10 minutes before serving.

Makes about 4 servings.

Optional add ons:
Chunks of poached chicken
Mini Beef or Lamb meat balls