Categories: Soup

Ingredients

• 4 T. unsalted butter
• 2 C. chopped onions
• 1 lb. fresh mushrooms, sliced
• 2 t. dried dill weed
• 1 T. paprika
• 1 T. soy sauce
• 2 C. chicken or vegetable stock
• 1 C. milk
• 3 T. flour
• 1 t. salt
• Black pepper to taste
• 2 t. lemon juice
• 1/4 C. chopped fresh parsley
• 1/2 C. sour cream

Directions

1. Melt the butter in a large pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

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