Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 1 pound fresh mushrooms sliced
- 2 cups vegetable broth
- 2 1/2 teaspoons soy sauce
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 1/3 cup sour cream
- 2 tablespoons fresh parsley chopped (plus more for garnish)
- 2 1/2 teaspoons lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Heat butter in a large pot over medium heat. Add onions and cook until softened, about 5 minutes. Add mushrooms and sauté for an additional 5 minutes.
- Stir in vegetable broth, soy sauce, dill, and paprika. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate bowl, whisk together milk and flour until smooth. Stir this mixture into the soup. Cover and simmer for another 15 minutes, stirring occasionally.
- Reduce heat to low and stir in sour cream, parsley, lemon juice, salt, and black pepper. Heat through gently for about 3 to 5 minutes, being careful not to let it boil. Serve hot, garnished with additional parsley.