Ingredients

• 12 ounces mushrooms, sliced
• 2 cups onions, chopped
• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 2 teaspoons dill weed
• 1 tablespoon Hungarian paprika
• 1 tablespoon tamari soy sauce
• 1 teaspoon salt
• 2 cups stock (vegetable or chicken)
• 2 teaspoons fresh lemon juice
• 1/4 cup parsley, chopped
• Freshly ground black pepper, to taste
• 1/2 cup sour cream

Instructions

1. In a skillet, sauté the onions in 2 tablespoons of stock with a light sprinkle of salt.

2. After a few minutes, add the mushrooms, 1 teaspoon of dill, 1/2 cup stock or water, soy sauce, and paprika. Cover and simmer for 15 minutes.

3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for a few minutes.

4. Gradually add the milk, whisking until smooth. Cook over low heat for about 10 minutes, stirring frequently, until the mixture thickens.

5. Add the mushroom mixture and the remaining stock to the saucepan. Stir well, cover, and simmer for another 10–15 minutes.

6. Just before serving, stir in the lemon juice, sour cream, salt, pepper, and, if desired, the remaining teaspoon of dill.

7. Serve hot, garnished with fresh parsley.