4 Tbs olive oil
2 cups chopped onions
1 pound fresh mushrroms, sliced
2 tsp dried dill weed
1 Tbs paprika
1 Tbs soy sauce
2 cups broth, veggie or chicken
1 c milk
3 Tbs flour
1 tsp salt
2 tsp lemon juice
1 Tbs dried parsley
1/2 c sour cream
In large pan, saute onion in oil for 4-5 minutes. Add mushrooms and saute another 4-5 minutes.
Stir in broth, dill, paprika, soy sauce. Reduce heat to low, cover and simmer for 15 minutes.
In separate bowl, whisk milk and flour until smooth. Pour into soup and stir well to blend. Cover and simmer 10-15 minutes more.
Finally stir in salt, pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat. Do not boil. Serve immediately.