Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 188 kcal | Servings: 6 servings

Ingredients:

• 4 tablespoons unsalted butter
• 2 cups diced onions
• 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
• 2 teaspoons dried dill weed
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon low-sodium soy sauce
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 1 cup whole milk
• 1/2 cup sour cream
• 2 teaspoons lemon juice
• 1/4 cup chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch of cayenne pepper
• Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream

Directions:

1. Melt butter in a pot over medium heat.
2. Add onions and sauté until softened.
3. Add mushrooms and cook for 5 minutes.
4. Stir in dill, paprika, soy sauce, and vegetable broth.
5. Simmer for 15 minutes.
6. Whisk cornstarch and milk; stir into the soup.
7. Simmer for 10-15 minutes.
8. Add sour cream, lemon juice, parsley, salt, pepper, and cayenne.
9. Warm through without boiling.
10. Serve with garnishes and optional crusty bread.