2 tablespoons butter
1 medium yellow onion, diced
1/2 pound sliced mushrooms
1/2 tablespoon Hungarian paprika
1/2 tablespoon soy sauce
1/2 teaspoon dried dill weed
1 cup mushroom stock or chicken broth
1/2 cup half and half or cream
Wondra or flour (to thicken)
Salt and pepper to taste
1/4 cup sour cream or Greek yogurt
1.5 teaspoons lemon juice
fresh Italian parsley, for garnish
Melt butter in a soup pot over medium heat.
Saute onions for about 5 minutes.
Add mushrooms and saute another 5 minutes.
Add broth, paprika, soy sauce, and dill. Simmer covered for 10 minutes
While that simmers, whisk together Wondra or 1 1/2 tablespoons flour and cream. Stir into the soup. Simmer covered for 10 more minutes, stirring from time to time.
Add black pepper, lemon juice, yogurt/sour cream. Allow to heat up, but don’t boil it.
Serve with a little parsley for garnish and a dollop of yogurt.