Ingredients for 4 servings:
1. 2 tablespoons butter
2. 1 cup chopped onion
3. 1/4 cup white wine
4. 1 lb mushroom, washed and sliced
5. 1 tablespoon paprika
6. 1 1/2 teaspoons dill
7. 1/4 teaspoon black pepper
8. 3 tablespoons soy sauce
9. 1 cup vegetable stock (or chicken stock)
10. 1 tablespoon butter
11. 2 tablespoons flour
12. 2 cups milk
13. 2 tablespoons lemon juice
14. salt, to taste
Directions:
1. Heat butter in a large pot and add the onions. Cook over medium heat, stirring often, until the onions are soft and just beginning to brown; about 7-8 minutes.
2. Add whit wine to pot. Add the mushrooms and spices. Slightly lower the heat, cover, and cook 5 minutes, stirring frequently.
3. Add the soy sauce and stock. Cover and simmer about 10 minutes.
4. In a separate small pan, mix the 1 tbsp butte and flour to form a thick paste. Cook, stirring constantly, for 1 minute, then whisk in the milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
5. Add the milk mixture to the soup; add the lemon juice to the soup. Stir well; serve.
Enjoy your meal!