Hungarian Mushroom Soup

Ingredients

4 tablespoons unsalted butter

2 cups onions, diced

1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)

2 teaspoons dried dill weed

1 tablespoon Hungarian sweet paprika

1 tablespoon low-sodium soy sauce

2 cups vegetable broth

2 tablespoons cornstarch

1 cup whole milk

½ cup sour cream

2 teaspoons lemon juice

¼ cup parsley, chopped

Kosher salt and pepper, to taste

Pinch of cayenne pepper

Garnish

sautéed sliced mushrooms

fresh chopped parsley

dollop of sour cream