4 tablespoons butter
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped carrot
1 tablespoon minced garlic
1/2 pound mushrooms, stems removed, sliced (honey mushrooms, shiitake mushrooms or cremini mushrooms work well)
2 teaspoons dried dill weed
1 tablespoon sweet Hungarian paprika
1 tablespoon soy sauce
4 cups vegetable, chicken or beef broth, divided
1 cup milk
3 tablespoons all-purpose flour
2 teaspoons freshly squeezed lemon juice
1/2 cup sour cream, plus extra for serving
Salt and pepper, to taste
1/3 cup chopped fresh parsley
Melt butter in soup pot. Add chopped onion, green pepper and carrot. Saute 5 minutes, until vegetables are tender. Add garlic. Saute 2 or 3 minutes more. Add mushrooms. Saute 5 minutes.
Add dill weed, paprika, soy sauce and 2 cups of the broth. Bring soup to a simmer. Cover pot and simmer for 15 minutes. Whisk milk and flour together until mixture is smooth. Pour into soup, stirring well to blend. Cover pot and simmer soup for 15 minutes, stirring occasionally.
Add remaining 2 cups broth and lemon juice. Stir. Heat to a simmer. Take pot off of heat and add sour cream, stirring until completely blended into the soup. Return pot to heat and warm soup until hot. Do not allow the soup to boil. Season to taste with salt and pepper. Ladle hot soup into heated bowls. Add a small dollop of sour cream and a sprinkling of parsley to each serving.
Makes 6 to 8 servings.
- Recipe courtesy of Sue Doeden