12 oz. mushrooms, cleaned & sliced
2 c. onions, chopped
4 tbsp. butter
3 tbsp. flour
1 c. milk
2 tsp. dill weed
1/4 c. fresh parsley, chopped
1 tbsp. Hungarian paprika
1 tbsp. soy sauce
1/2 tsp. salt
2 c. chicken stock
2 tsp. lemon juice
1/2 c. sour cream
Fresh ground pepper

Saute onions in butter. Add salt, mushrooms, 1 teaspoon dill, 1 cup stock, soy sauce and paprika and cover. Simmer 15 minutes over low heat. Melt 2 tablespoons butter and milk; add flour (whisk all the time until thick). Pour into mushroom mixture. Add remaining chicken stock, dill and parsley. Simmer, covered, 15 minutes. Add salt and pepper, lemon juice and sour cream before serving.