Sort ingredients
sarayu_innsaei
QR Code
Listen
Pdf
In a large saucepan, saute the onion in the butter for two minutes. Add the mushrooms and cook until the mushrooms are tender, four to five minutes longer.
Stir in the flour, paprika, dill, salt and pepper until blended. Gradually stir in the broth, milk and soy sauce. Bring the soup to a boil, and then cook and stir until it has thickened, about two minutes. Reduce the heat, then cover and simmer the soup for 15 minutes. Editor's Tip: Make sure the butter-coated vegetables thoroughly moisten the flour before you slowly add the liquid, gently stirring as you pour. This helps the soup thicken while avoiding clumps and any lingering taste of raw flour.
Just before serving, stir in the sour cream and lemon juice (do not boil them).