Melt butter in soup pot over medium heat.
Add onion and cook until softened.
Increase heat to medium high, add mushrooms and cook 10 - 15 minutes allowing them to boil vigorously in their released juices.
Stir in dill, paprika, soy sauce and broth and bring to boil.
Reduce heat to low, cover and simmer for 30 minutes.
In small bowl whisk milk and flour.
Pour through sieve and stir into soup mixing well.
Cover and simmer 15 minutes.
Put sour cream in small bowl and add hot soup a few tablespoons at a time mixing until warm.
Add this to soup with salt and pepper.
Allow soup to simmer on low heat for an additional 5 minutes, do not let it reach a boil.
Originally Submitted
1/15/2015
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