1 tablespoon soy sauce
1 cup whole milk
1/2 cup sour cream
2 cups vegetable broth
2 tablespoons cornstarch
2 teaspoons lemon juice
1/5 cup fresh parsley, chopped
Salt and pepper, to taste
Preparation:
In a sizeable pot, melt butter over medium heat.
Toss in onions and sauté till they’re soft and clear.
Add the mushrooms (except the 1 cup you set aside) and cook until they’re browned and their juices start oozing out.
Mix in the dill, paprika, and soy sauce.
Introduce the vegetable broth and let the mix simmer gently.
In a bowl, blend the cornstarch with a bit of cold water to make a paste. Stir this into the soup till it thickens.
Add the milk and simmer for a couple more minutes.
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