Ingredients
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4 tablespoons butter
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1 lb sliced fresh mushrooms
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2 cups chicken broth
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1 tablespoon paprika
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1 tablespoon soy sauce
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1 teaspoon dried dill weed
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1 cup heavy cream (whipping)
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1 teaspoon salt
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2 teaspoons lemon juice
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1/3 cup sour cream
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chopped fresh parsley (to garnish)
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2 cups chopped onions
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1 dash fresh ground pepper
Instructions
- Melt butter over medium heat, using a large pot.
- Add onions and saute for 5 minutes.
- Add mushrooms and saute for 5 more minutes.
- Stir in the chicken broth, paprika, soy sauce and dill weed.
- Reduce to low, cover and simmer 15 minutes.
- Pour heavy cream into soup and blend well.
- Simmer, covered, for 10 more minutes.
- Stir in salt, pepper, lemon juice and sour cream.
- Heat through for 4 or 5 minutes.
- Serve garnished with fresh parsley.