Hungarian Mushroom Soup

4 T butter
2 cups chopped onions
1 lb. fresh/dried mushrooms sliced
1 t dried dill
1 T paprika
dash of cayenne pepper
1 T soy sauce
2 cups vegetable broth or liquid from soaking dried mushrooms
1 cup milk
3 T flour
1 t salt and pepper to taste
2 t lemon juice
¼ cup chopped fresh parsley
½ cup sour cream or creme fraiche

DIRECTIONS

Melt butter in large pot over medium heat. Saute onions in butter for 5 minutes. Add mushrooms and saute for 5 more minutes. Stir in dill, paprika, cayenne, soy sauce and broth. Reduce heat to low, cover and simmer 15 minutes. In separate bowl, whisk milk and flour together. Pour into soup and stir well to blend. Cover and simmer 15 more minutes, stirring occasionally. Finally, stir in the salt, pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat. Do not boil. Serve immediately.