Time Relinquished: 45 minutes
Servings: 6 people of average appetite or 4 hungry people + leftovers
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
2 tablespoons paprika
1 tablespoon gluten-free soy sauce / tamari
2 cups chicken broth
1 cup milk
3 tablespoons gluten-free flour (like Better Batter)
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
Stockpot with lid
In the stock pot, melt butter over medium heat. Saute the onions for 5 minutes, until softened. Add the mushrooms and saute for another 5 minutes (until they have reduced by 1/3 and released some liquid). Stir in dill, paprika, soy sauce and broth – stirring well to combine. Reduce heat and simmer for 15 minutes, covered, stirring occasionally.
In a separate bowl or measuring cup, whisk together flour and milk. Pour into the soup, stirring well to blend. Cover and simmer an additional 15 minutes, stirring occasionally.
Stir in salt, peper, lemon juice, parsley and sour cream. Mix well, and allow soup to heat through over a low flame (5 or less minutes) but be sure not to bring to a boil! (the cream will curdle). Serve immediately with a small dollop of sour cream, or allow to cool and refrigerate for later. It reheats very well, but I have not yet tried freezing it – though I don’t doubt it would be just fine. Enjoy!