Ingredients
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4 tablespoons unsalted butter
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1 lb fresh mushrooms, sliced
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2 teaspoons dried dill weed (A MUST!)
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1 tablespoon paprika
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1 tablespoon soy sauce
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2 cups chicken broth
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1 cup milk
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3 tablespoons all-purpose flour
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1 teaspoon salt
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2 teaspoons lemon juice
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1/4 cup chopped fresh parsley
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1/2 cup sour cream
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2 cups chopped onions
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ground black pepper
Instructions
- Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. Reduce heat to low, cover and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer 15 more minutes, stirring occasionally.
- Finally, stir in the salt, 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. Even better the next day!