- 2 lb assorted mushrooms
- 1 cup minced onion
- 2 cloves garlic - minced
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1/4 cup dry sherry
- 1 tbsp paprika
- 1 tbsp fresh lemon juice
- 1/2 tsp ground black pepper
- 4 cups chicken stock
- 1/2 cup heavy cream
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tbsp chopped fresh dill leaves
- Salt to taste
- Sour cream
- Lemon slices
- Dill leaves
- Slice mushrooms
- Sautee onion and garlic and butter and oil in large pot over medium-high heat until onion softens. Add mushrooms to pot. Increase heat to high, sautee until moisture evaporates and reduce to medium.
- Stir in sherry, paprika, lemon juice and pepper. Simmer until sherry nearly evaporated. Add broth, increase to high heat, bring to boil, reduce to medium-low, simmer soup for 20 minutes
- Whisk together cornstarch and soy sauce until cornstarch dissolves, cook 1 minute to thicken
- Add cream, 1 tbsp dill, salt
- Garnish with sour cream, lemon juice, more dill