Creamy Mushroom Soup

Why does it seem like most babies are born between 2 and 5 am? Seriously.  This has been the story of my weekend on call.  I was worn out today and found myself craving homemade soup for dinner; this recipe I got from my mom turned out to be the perfect thing.  The paprika, dill, and lemon are a lovely combination.  The original recipe called for sour cream - I used greek yogurt instead and liked it.

Creamy Mushroom Soup

4 T butter

1 1/2 cups diced onions

1 lb fresh mushrooms, sliced (I used 8 oz white mushrooms and 8 oz baby bellas)

1 T fresh dill weed

1 T smoked paprika

1 T soy sauce

2 cups chicken broth (1 can)

2 cups milk (I used 1%; the original recipe called for 1 cup milk and 1 cup half and half)

4 T flour

1 t salt

ground pepper to taste

2 tsp lemon juice

2 T chopped fresh parsley

1 small container greek yogurt or 1/2 cup sour cream

Melt butter in pot over medium heat.  Saute onions for 5 minutes.  Add mushrooms and saute for 5 more minutes.  Stir in dill, paprika, soy sauce, and broth.  Reduce heat to low.  Cover.  Simmer for 15 minutes.  

In a separate bowl whisk together the milk and flour.  Add to the soup and stir well to blend.  Cover and simmer for 15 minutes, stirring occasionally.  Finally stir in the salt, pepper, lemon juice, and parsley.  Slowly add the yogurt or sour cream, one spoonful at a time.  Stir and heat slowly over low heat for 3-5 minutes.  Do not boil.  Serve immediately.