Rich, creamy soup with a satisfying earthy flavor.
Ingredients:
2 Tbsp butter or veggie oil
2 c chopped onion
1 1/2 to 2 lbs mushrooms, sliced
1 tsp salt
2-3 tsp dried dill (or 2-3 Tbsp fresh)
1 Tbsp mild paprika
2 tsp lemon juice
3 Tbsp flour
2 c water
1 c milk or soy milk at room temperature
black pepper
1/2 c sour cream or Tofutti sour cream
finely minced fresh parsley, for top
Melt the butter or heat the oil in a kettle or Dutch oven. Add onions, and saute over medium heat for about 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook for about 15 more minutes, stirring occasionally. Stir in lemon juice. Gradually sprinkle in flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, cover, and cook about 10 minutes, stirring often. Stir in milk and pepper to taste. Check to see if it needs more salt. Whisk in the sour cream, and heat very gently. Don't boil or cook it after this point. Serve hot, topped with parsley.