Mushroom Soup

Photo by Stephanie Knewasser

From the kitchen of Jaime Barkwell

Sauté:

4 Tbsp butter

2 c onion, chopped

Sauté 5 minutes.

Add:

1 lb fresh baby bella mushrooms, sliced

Sauté 5 minutes.

Add:

2 tsp dill (dry)

1 Tbsp paprika

1 Tbsp soy sauce

2 c beef broth

Simmer 15 minutes.

In a bowl, whisk together:

1 c milk

3 Tbsp flour

Pour into soup & stir.

Simmer 15 minutes more.

Add:

1 tsp salt

pepper

2 tsp lemon juice

1/4 c fresh parsley

1/2 c sour cream

Mix & heat through.

Don’t boil.