This soup is very tasty and can be made with any kind of mushroom. I like to use Shitake mushrooms because of their meaty flavor but go ahead and substitute with whatever kind of mushrooms you would like. Here is what you will need for this great, vegetarian recipe:
16 oz. Shitake mushrooms, sliced
1 large white onion, chopped
4 tablespoons butter
3 tablespoon flour
2 cups milk
1 tablespoon freshly chopped dill
1 tablespoon paprika
1 tablespoon soy sauce
1 teaspoon salt
2 cups water
1 cup sour cream
2 teaspoons fresh lemon juice
Salt & Pepper
2 tablespoons minced parsley
Place 2 tablespoons of butter into a pan and melt. Add the onions and saute them until translucent, about 5 minutes. Add the mushrooms and cook for an extra 5 minutes, until starting to brown.
Add the paprika and cook for 1 minute. Add half of the dill. 1 cup water and the soy sauce. Cover and simmer for 15 minutes.
In a separate large saucepan, melt the rest of the butter. Add the flour and whisk constantly until the flour cooks for about 2 minutes. Slowly whisk in the milk and cook, stirring constantly for 10 minutes, until the sauce thickens. Add the mushrooms and the remaining water.
Cover and simmer for 15 more minutes and add the sour cream, lemon juice and remaining dill. Season with salt and pepper and serve. Garnish with minced parsley.