4tbsp unsalted butter
- 2c chopped onion
- 1lb sliced fresh mushrooms (I used a mix of button, baby portobellos and chanterelles)
- 2tsp dried dill weed (I had none in the house so substituted some tarragon)
- 1tbsp paprika
- 1tbsp soy sauce
- 2c chicken broth
- 1c milk
- 3tbsp flour (I used oat flour)
- 1tsp salt
- ground black pepper
2tsp lemon juice
- 1/4c chopped fresh parsley
- 1/2c sour cream
Melt the butter in a large saucepan; saute onions for 5 minutes. Add the mushrooms and saute an additional 5 minutes.
Stir in the dill, paprika, soy sauce and broth. Reduce to low heat and simmer for 15 minutes.
Whisk milk and flour together in seperate bowl. Pour into the soup and stir to blend well. Cover and simmer an additional 15 minutes, stirring occasionally.
Stir in the salt, black pepper, lemon juice, parsley and sour cream. Mix and allow to heat through over low heat, about 3 to 5 minutes. Do not allow to boil.
This is a meaty soup. We had one serving leftover, which I quickly claimed for my lunch tomorrow. However, I’ve already since eaten it. Yum!