Hungarian Mushroom Soup

• 1 large sweet onion, chopped
• 1/4 cup butter, cubed
• 3/4 pound sliced fresh mushrooms
• 3 tablespoons all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon dill weed
• 3/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 can (14-1/2 ounces) chicken broth
• 1 cup 2% milk
• 1 tablespoon soy sauce
• 1/2 cup sour cream
• 2 teaspoons lemon juice

1. In a large saucepan, saute onion in butter for 2 minutes. Add mushrooms; cook until mushrooms are tender, 4-5 minutes longer.
2. Stir in the flour, paprika, dill, salt and pepper until blended. Gradually stir in the broth, milk and soy sauce. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; cover and simmer for 15 minutes.
3. Just before serving, stir in sour cream and lemon juice (do not boil).

sweet onion, butter, mushrooms, allpurpose, paprika, dill weed, salt, ground pepper, chicken broth, milk, soy sauce, sour cream, lemon juice

Taken from www.tasteofhome.com/recipes/hungarian-mushroom-soup/ (may not work)