Recipe(tried): Mushroom Soup

Mushroom Soup

12 to 16 oz. fresh mushrooms, sliced
2 cups onion, chopped
4 tablespoons butter
1 cup can milk
1 1/2 tablespoon dill weed
1 tablespoon paprika
1 tablespoon soy sauce
1 teaspoon salt
2 tablespoons lemon juice
2 cup chicken broth
1/2 cup sour cream

Cook onions in 2 tablespoons butter until golden; add mushrooms, dill, 1/2 cup broth, soy sauce, and paprika. Simmer for about 10 minutes.
Make a white sauce: Melt remaining 2 tablespoons butter in large saucepan; whisk in flour and cook for several minutes. Gradually add milk and cook over low heat until mixture thickens. Stir in mushrrom mixture and remaining broth and simmer for about 10 minutes. When ready to serve, add salt and pepper to taste, lemon juice, and sour cream.