3 tbsp butter
2 cups chopped onion
1 lb fresh mushrooms, sliced (any kind, a mix is best)
2 tsp dried dill weed
1 tbsp paprika
1 tbsp soy sauce
2 cups veggie broth
1 cup milk
3 tbsp all purpose flour
ground pepper to taste
2 tsp lemon juice
1/2 cup sour cream
2 tbsp chopped fresh parsley (or 2 tsp dried)
1. Melt the butter in a large pot over medium heat. Add the onions and saute for 5 mins. Put in mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce, and broth. Reduce the heat to low. Cover and simmer for 15 mins.
2. Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
3. Finally, stir in the ground black pepper, lemon juice and sour cream. Mix together and allow to heat over low heat for about 5 mins. Do not boil. Add parsley for garnish.
I realize the picture doesn’t look super appetizing but this soup is phenomenal! Eric isn’t a big soup fan and even he gave this a 9.5 out of 10!
Found this on pinterest at: