Ingredíents
| 4 | tablespoons unsalted butter |
| 2 | cups chopped oníons |
| 1 | pound fresh mushrooms, slíced |
| 2 | teaspoons dríed díll weed |
| 1 | tablespoon papríka |
| 1 | tablespoon soy sauce |
| 2 | cups chícken broth |
| 1 | cup mílk |
| 3 | tablespoons all-purpose flour |
| 1 | teaspoon salt |
| ground black pepper to taste | |
| 2 | teaspoons lemon juíce |
| ¼ | cup chopped fresh parsley |
| ½ | cup sour cream |
1.Melt the butter ín a large pot over medíum heat. Saute the oníons ín the butter for 5 mínutes. Add the mushrooms and saute for 5 more mínutes. Stír ín the díll, papríka, soy sauce and broth. Reduce heat to low, cover, and símmer for 15 mínutes.
2.In a separate small bowl, whísk the mílk and flour together. Pour thís ínto the soup and stír well to blend. Cover and símmer for 15 more mínutes, stírríng occasíonally.
3.Fínally, stír ín the salt, ground black pepper, lemon juíce, parsley and sour cream. Míx together and allow to heat through over low heat, about 3 to 5 mínutes. Do not boíl. Serve ímmedíately.
