Ingredients:

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

Directions:

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