Total Time
45mins
Prep 15 mins
Cook 30 mins

This was printed in a local paper here in PDX. This is an amazing soup to serve with crusty bread on a winter day. It is also a wonderful topping for rice, pasta or meat.

Ingredients Nutrition

Directions

  1. In large sauce pan melt butter and saute the onion until translucent.
  2. Add paprika, dill, salt and pepper.
  3. Whisk in flour.
  4. Add milk, water, and mushrooms and bring to a near boil.
  5. Reduce heat and simmer (stirring occasionally) for 30 minutes.
  6. Remove from heat and stir in soy sauce, lemon juice, sour cream and parsley.
  7. Serve warm.
Most Helpful

5 5

This soup is delicious!! I just finished making it and had to have some.I didn't have hungarian paprika so I used the regular paprika. I used frozen parsley, its almost like fresh. I don't think it will get to the freezer. It warms your inners...its good. A keeper!

3 5

I used about half the amout of flour they recommend, (and there's no salt amount listed) but otherwise I followed the recipe exactly. There were nice globs of unmixed sour cream which was nice. It could use a little complexity, but it was nice.

4 5

Very tasty soup! I used just 2 Tbsp of butter and low-fat sour cream which did not adversely affect the taste or texture. Also I used half smoked paprika and half regular, which was very good. I'm going to get fresh dill next time, that was the only thing that I thought really should be changed. And it does freeze well - BF didn't like it (he is all wrong!!!) so I had to freeze some for later and it was fine when I thawed it out. Thanks for the recipe!