Mushroom Soup
Gombaleves

4 Tbs butter
2 cups chopped onions
1 Lb mushrooms sliced
2 tsp dried dill weed
1 Tbs paprika
1 Tbs soy sauce
2 cups chicken broth
1 cup milk
3 Tbs flour
1 tsp salt
black pepper to taste
2 tsp lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream


Melt the butter in a large pot over medium
heat. Sauté the onions in the butter for 5
minutes. Add the mushrooms and sauté for 5
more minutes. Stir in the dill, paprika,
soy sauce and broth. Reduce heat to low,
cover and simmer for 15 minutes. In a separate
small bowl, whisk the milk and flour together.
Pour this into the soup and stir well to blend.
Cover and simmer for 15 more minutes. Finally,
Stir in the salt, ground black pepper to taste,
lemon juice, parsley and sour cream. Mix all
together well and allow to heat through over
low heat, about 3 to 5 minutes.