Jen's Hungarian Mushroom Soup

I love it, but had never made it before last weekend. Almost absurdly simple and just about fail-proof, this soup will be added to my short list. I used plain white button and cremini mushrooms this time, but may jazz it up with some chantrelles, porcini or shiitake mushooms next time.Jen's Hungarian Mushroom Soupserves 41/4 c. butter2 c. chopped onions1 lb mushrooms, cut into quarters2 tsp. dried dillweed1 T. paprika1 T. soy sauce2 c. chicken stock1 c. milk3 T. flour1 tsp. saltpepper2 tsp. lemon juice1/4 c. parsley1/2 c. sour creamSauté onion & mushrooms in butter over medium heat about 5 mins.Stir in dill, paprika, soy sauce, chicken stock.Lower heat to simmer, cover for 15 mins.Whisk milk & flour together to make a slurry, add to soup, stir and cook 15 more mins, covered.Stir in salt, pepper, lemon, parsley & sour cream.Optional: use immersion blender to blend*Heat thru. Eat!*or, transfer to blender and blend, in batches.Couple things:I mistakenly added 2 tablespoons dillweed instead of teaspoons. It was a little more dilly than normal, but not in a bad way.Advice - use your fingers to blend the milk and flour; the whisk just makes it harder.We had the first bowls of soup unblended. I really, highly recommend blending it to combine flavors.No pictures - I can't find the camera battery charger!