<ul><li>4 tbsp butter</li><li>1 large white onion, diced</li><li>16 oz white mushrooms, sliced into half-slices or diced</li><li>3 tbsp flour (gluten-free okay)</li><li>1 ½ tbsp paprika</li><li>3 cups veggie or chicken stock</li><li>3 tbsp soy sauce</li><li>1 cup 2% milk (yes, it has to be 2%)</li><li>½ cup sour cream (results not guaranteed for lite version)</li><li>1 ½ tbsp lemon juice</li><li>1 tbsp chopped fresh dill, slightly less for dried dill</li><li>¼ cup chopped parsley</li><li>salt and pepper </li></ul>
<ol><li>okay! so take a large saucepan and heat over medium low, and melt the
butter in it. <br></li><li>add the mushrooms and turn the heat up a notch or so and
cover, stirring occasionally until the mushrooms give up their liquid. <br></li><li>once the pot gets soupy, add the onion and put the lid back on until the
mushrooms are brown and the onion is fully cooked through. <br></li><li>once this is
achieved, remove the lid and cook off most (not all!) of the liquid. at
this point, add the flour and paprika TOGETHER, and mix! this will get
gluey and start sticking all over the place- that’s fine. cook while
stirring for a few minutes, enough for the paprika to gain aroma and the
flour to darken. <br></li><li>next, add the stock and soy sauce, and stir to work
all of the clumps of flour off the bottom of the pan and into the
liquid. <br></li><li>once the soup is smooth, add the milk and bring to a light boil. <br></li><li>once the pot boils, lower to the heat to a simmer and ignore for 10
minutes. <br></li><li>once the time is up, REMOVE THE PAN FROM THE HEAT and allow to
cool slightly. <br></li><li>once the pan is no longer scorching hot, add the sour
cream and dill, and stir it in. lastly, add the lemon juice and parsley,
plus salt and pepper to taste, and stir again to make it all a smooth
lovely soup. serve immediately. </li></ol>