Eastern European mushroom soup
3 tablespoons unsalted butter
1 large onion, peeled and finely chopped
2 large garlic cloves, peeled and minced
8 ounces assorted mushrooms such as shitake, oyster, cremini (baby portobello), or white button, trimmed and sliced
2 tablespoons flour
6 cups mushroom or chicken stock
2 teaspoons freshly squeezed lemon juice
1 tablespoon fresh snipped dill
one-third cup sour cream
one-half teaspoon coarse salt plus more to taste
In a large stockpot set over medium heat, melt butter. Saute onions and garlic until soft, about 4-5 minutes. Add mushrooms to the pot and saute, for about 7 minutes until they are golden. Stir in flour and cook for 2 minutes. Whisk in stock and lemon juice. Increase heat to medium-high and bring soup to a simmer. Simmer for 10 minutes partially covered. Turn off heat and whisk in dill, sour cream and salt. Taste and adjust seasoning as necessary. Serve immediately.
Makes 6 servings.