Delicious, vegetarian soup for mushroom lovers!
Melt butter in a large, heavy bottomed pot. Add onions. Sauté for about 5 minutes.
Add mushrooms, salt, dill, and paprika. Stir and cover. Cook for about 15 minutes. Stir occasionally. Add lemon juice.
Add milk. Stir slowly. Taste to see if you should add more salt and ground pepper.
Whisk in the sour cream. Keep the heat very low. If the heat is too high, the soup will curdle.
Serve hot. Top with fresh parsley if you have some on hand. Enjoy!
Recipe from Erin Brighton