5 tbsp. butter
2 med. onions, finely chopped
4 leeks (white and light green parts only) chopped
1 lb. fresh mushrooms, sliced
1 1/2 tsp. dill weed
1 1/2 tbsp. Hungarian paprika
3 c. homemade chicken stock, defatted
4 tbsp. flour
2 c. skim milk
3 tsp. fresh lemon juice
1 c. sour cream
1 1/2 tsp. salt
Freshly ground black pepper
1/2 c. fresh minced parsley

Melt 2 tablespoons butter and saute onions and leeks for 3 minutes. Add mushrooms, dill, paprika and 1/2 cup of broth. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. In another pan, melt remaining butter. Add the flour and whisk until well blended. Pour in milk and cook over low heat, stirring until mixture thickens. Stir in remaining stock and mushroom mixture. Cover and simmer 10 minutes. Just before serving add lemon juice, sour cream, salt and pepper. Garnish each serving with parsley.