Saute onions in 2 Tbsp stock, salt lightly.
few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, wine and paprika.
Cover and simmer 15 minutes.
Melt butter in large saucepan.
Whisk in flour and cook, whisking, a few minutes.
Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
Stir in mushroom mixture and remaining stock.
Cover and simmer 10-15 minutes.
Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
Originally Submitted
9/19/2013
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