Hungarian Mushroom Soup

It has been the most mild weathered summer in Chicago that I can recall. No real complaints other than it required me to fly to another state to get some pool time in. Now facing the end of August we have been confronted with weather more typical of the end of September. It's been chilly and rainy all week. Again, no complaints, it gave me a great excuse to make this creamy and comforting Hungarian Mushroom Soup.

Hungarian Mushroom Soup
(from eat me, delicious.)

1 tablespoon unsalted butter
1 tablespoon oil
2 cups chopped onions
1 pound fresh mushrooms, sliced
1 teaspoon dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups vegetable broth

1 cup milk
3 tablespoons all-purpose flour
1/2 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 10 more minutes (or until most of the water has released from the mushrooms). Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

2. 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, stirring occasionally.

3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over.