Very tasty - I made half this amount for 2 servings
4 tablespoons unsalted butter
1 yellow onion chopped
2 lbs. cremini or white button mushrooms sliced (save a few for later)
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1 tablespoon Hungarian sweet paprika
3 cups vegetable broth or chicken broth
1 tablespoon soy sauce low sodium
1 cup milk (preferably whole milk at room temperature
sour cream for garnish
Kosher salt and freshly ground black pepper to taste
Melt the butter in a Dutch Oven or soup pot over medium high
heat. Add the onions and mushrooms and cook until the onions are soft and the
mushrooms are browned.
Reduce the heat to low.
Add the dill and paprika cooking for 1 minute while stirring constantly.
Slowly stir in the vegetable broth and soy sauce. Simmer
gently for about 10-15 minutes.
Remove from the heat and add the milk. Season with kosher
salt and fresh ground black pepper to taste. Whizz to a smooth consistency.
Add in some chopped mushrooms and reheat for 5 minutes.
Serve promptly garnished with chopped fresh parsley and a
dollop of sour cream.
