Hungarian Mushroom Soup

I saw Lisa post about this Hungarian mushroom soup quite a while ago and always had it in the back of my mind to try it. It's an easy soup to make, yummy and something a little different (at least for me). This is one of those warm, comforting soups. (And I love sour cream in soup!)

If this sounds good, you might also like:
Mushroom Crescents
Curried Sweet Potato Soup
Pasta with Portobello Mushrooms in Mustard Wine Sauce
Middle Eastern Chickpea Soup

Hungarian Mushroom Soup
Adapted from Cathy T (AllRecipes) found on Lisa's Kitchen

My adaptations were to use 1 tbsp of butter and 1 tbsp of oil (instead of 4 tbsp butter), vegetable broth instead of chicken broth, 1 tsp of dill instead of 2, and 1/2 tsp salt instead of 1 tsp. I'd also recommend sauteeing the mushrooms longer than 5 minutes - I'd sautee them maybe 10 minutes until most of the water was released.

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 5 more minutes. 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