Ingredients
6 tablespoons butter
2 onions, chopped
2 packages (16 ounces each) fresh mushrooms, sliced
4 cups chicken broth
1 cup white wine
3 teaspoon dried dill
3 teaspoons chopped fresh thyme
4 teaspoons paprika
4 tablespoons low-sodium soy sauce
2 cups half and half or milk
5 tablespoons flour
1/2 cup sour cream
4 tablespoons lemon juice
chopped fresh dill or parsley, for garnish
Directions
Cook the onions and mushrooms in a large soup pot in the butter until soft, about 15 minutes.
Add the chicken broth wine, dill, thyme, paprika and soy sauce. Bring to a simmer and cook until it reduces by half, about 10 minutes.
In a small bowl, combine the milk and flour until smooth. Whisk the mixture into the soup and cook about 10 minutes.
Reduce the heat and add the sour cream and lemon juice. Season with salt and pepper, to taste. Heat through.