Ingredients
4 tablespoons Butter, divided
1 Onion, large diced
1 Carrot, diced
1 Celery, diced
1 pound Mushrooms
1 can Tomtoes, diced
3 tablespoons Flour
1 tablespoon Paprika
2 teaspoons Dill, dried
3 cups Stock, chicken or vegetable
1 tablespoon Soy sauce or tamari
1 cup Milk
1/2 cup Sour cream
1 tablespoon Lemon juice
1 tablespoon Dill, fresh, finely chopped
2 tablespoons Parsley, chopped for garnish
Preparation
In a large kettle or Dutch oven, sauté onions, carrots and celery in 2 tablespoons of butter with a little salt until soft, about 5 minutes. Add mushrooms and cook covered for about 15 minutes, stirring occasionally.
While mushrooms are cooking, melt remaining 2 tablespoons of butter in a a small sauce pan. Whisk in flour and cook over medium-low heat until flour just begins to take on a golden color, about 5 minutes. Add paprika and cook for a minute longer, then whisk in the milk and simmer over low heat until mixture thickens, about 5-8 minutes.
Add thickened sauce to the mushrooms along with the dried dill, tomatoes and stock. Cover and simmer 10-15 minutes.
When ready to serve, remove from heat and stir in lemon juice, sour cream, fresh dill, salt and pepper to taste. Garnish each bowl with a sprinkle of fresh parsley and small dollop of sour cream.
Note: If planning to freeze/reheat soup, leave out sour cream and add after reheating.
