• 1 lb mushrooms, sliced
  • 1 large onion,diced
  • 2 tablespoons dill weed
  • 2 tablespoons paprika
  • 3 tablespoons soy sauce
  • 2-3 tablespoons butter
  • 4 cups water
  • 1 pint sour cream
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk


  1. In a soup pot saute mushrooms and onions in butter until tender. Add water and stir. Add dill weed, paprika and soy sauce. Cook on medium.
  2. Make the roux in a skillet. Melt butter over low heat until bubbly; gradually whisk in flour until it begins to brown. Whisk in milk a little at a time to avoid lumps. Add roux to soup pot and cook on medium-low for 10 minutes to allow it to thicken.
  3. Turn heat to low and whisk in sour cream. DO NOT LET THE SOUP COME TO A BOIL!
  4. Season to taste with salt and pepper.

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Added on: November 15, 2016
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