Ingredients

2 T. Butter

2 c. chopped onion

1 1/2 lb mushrooms, sliced

1 t. salt

3 T. dried dill

1 T. paprika

2 t. lemon juice

3 T. flour

1 14-oz can chicken broth

1 c. milk

black pepper, to taste

1/2 c. sour cream

minced parsley, for the top

Preparation

  1. Melt butter in a soup pot. Add onions and saute over medium heat for 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook for 15 minutes, stirring occasionally. Stir in lemon juice.

  2. Gradually sprinkle in flour, stirring constantly. Cook and stir another 5 minutes over medium-low heat. Add broth, cover and cook 10 minutes, stirring often.

  3. Stir in milk; add pepper to taste. Whisk in sour cream and heat gently. Serve topped with parsley.