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. Sprinkle in the flour and continue cooking for 2 minutes while stirring.
Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 10-15 minutes or until thickened.
Remove from the heat and whisk in the milk, sour cream, and lemon juice. Season with kosher salt and fresh ground black pepper to taste. Serve promptly garnished with chopped fresh parsley and a dollop of sour cream.
Notes
Fresh mushrooms are one of the primary stars here. Mushroom soup is always supper yummy with cremini mushrooms (also known as baby bella mushrooms) because they have a rich complex flavor. However you can use white button mushrooms with good results. I use a 50/50 mix.
The other star of the show is sweet Hungarian paprika not to be confused with smoked paprika. If your store does not specifically carry Hungarian paprika there are several choices on Amazon. If you want a little kick purchase sweet and spicy Hungarian paprika.
Garnish with chopped fresh Italian parsley, a dollop of sour cream, crostini, chopped fresh dill, or simply sautéed mushrooms.
Bring the milk and sour cream to room temperature. This can be done very easily in the microwave in 10 second intervals. Don’t overheat the sour cream or you will change the structure. Or just plan ahead and leave the milk and sour cream on the counter for 30-60 minutes.
Remove the soup from the heat before whisking in the sour cream. You don’t want it to separate. Do not boil the soup after adding the sour cream. In fact it is best at that point to serve the soup.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove top over low heat or in the microwave at a reduced power.
Because of the sour cream in this soup I do not recommend freezing it.
Nutrition
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