4 tbsp unsalted butter
2 c chopped onion
1 lb fresh button mushrooms, sliced (6 cups) - option - reserve and saute' 1 c for garnish
2 c low sodium chicken broth
1 tbsp Hungarian sweet paprika, or 1 1/2 tsp Hungarian hot paprika
1 tbsp low sodium soy sauce
1 tsp dried dill
1 c milk
3 tbsp four
1/2 c sour cream
1/4 c chopped parsley, plus more for garnish
2 tsp lemon juice
1 tsp salt
1/4 tsp black pepper
1. Melt butter in a 4 to 5 qt pot over medium heat. Add onion; cook 5 mins. Add mushroom; cook 5 mins more. Stir in broth, paprika, soy sauce, and dill. Reduce heat to low and simmer, covered, 15 mins.
2. Whisk together milk and flour in a small bow. Stir into soup. Simmer, covered, stirring occasionally, 15 mins more.
3. Stir in sour cream, parsley, lemon juice, salt and pepper. Simmer, covered until heated through, 3 to 5 mins.
4. Garnish with parsley and, if using, croutons and sauted mushrooms.