Jane's Fat Free Hungarian Mushroom Soup

Yield: 4 servings

1/2 medium onion, diced
1/2 pound mushrooms, sliced
1 teaspoon paprika
1/2 teaspoon dill weed
1 cup vegetable broth
2 tablespoons flour
1 cup skim milk
1/3 teaspoon salt

In a little bit of water or vegetable broth, sauté the onions and mushrooms in a pot until the onions are translucent and the mushrooms have released their juices. Stir in the paprika and dill weed. Add vegetable broth.

In another small saucepan over low heat, dissolve the flour with a couple tablespoons of the milk until a paste is formed. Slowly add the rest of the milk, stirring well to remove lumps after each addition. Increase the heat to medium and, while stirring constantly, cook until the milk mixture thickens.

Slowly add the milk to the mushroom and onion mixture, and stir well. Simmer over low heat for 10 minutes, or until the spices are no longer "sharp."