4 tbsp Unsalted Butter
2 c chopped Onions
1 clove chopped Garlic
1 lb Fresh Mushrooms, sliced & washed
1 tsp dried Dill Weed
1 tbsp Paprika
1 tbsp Soy Sauce
2 c Chicken Broth
1 c Milk or Cream
3 tbsp All-Purpose or Oat flour
1 tsp Salt, or to taste
Ground Black Pepper to taste
2 tsp Lemon Juice (optional, try a little first)
1/4 c chopped, fresh Parsley
1/2 c Sour Cream

Melt the butter in a large pot over medium heat. Sauté the onions and garlic in the butter for 5 minutes.  Add the mushrooms and sauté for 5 more minutes.  Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.

In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well or you can blend in a blender to make a very smooth soup. Cover and simmer for 15 more minutes, stirring occasionally.

Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.