Mushroom Soup

INGREDIENTS

• 4 T butter
• 1 ½ C onions, chopped
• 1 lb. mushrooms, sliced 
• 2 t dried dill weed
• 1 t @ dried thyme, dried mushroom powder 
• 1 T @: paprika, lemon juice
• 2 cloves garlic, grated
• 2 ½ C chicken or vegetable stock
• 2 T soy sauce
• 3 T flour
• 1 C cream
• ⅓ C creme fraiche 
• 3 T chopped parsley

PREPARATION

1. Saute the onions and mushrooms in butter over medium heat 5 min.
2. Season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often.
3. Sprinkle garlic and mushroom powder 30 sec before the mushrooms are done.
4. WHISK: Then, slowly pour in the stock, soy sauce, and lemon juice.
5. Simmer and reduce for 5 min.
6. Whisk milk and flour in a small bowl until smooth 
7. Pour the mixture into the soup and continue simmer for 8-10 minutes, until soup thickens.
8. Remove the soup from heat and stir creme fraiche.
9. Sprinkle with parsley and serve.