2 ½teaspoonpaprikaI used standard, but use Hungarian if you can get hold of it
100mlwhite wine
300mlgood quality vegetable stock
3tablespoonlight soy sauce
200mlsemi skimmed milk
3tablespoonsoured cream
Juice of half a lemon
3teaspoondried dill
Salt and pepper
20gchopped parsley
Extra soured cream for topping
Instructions
In a large pan melt the butter and fry the onions until soft. Next add the mushrooms and stir fry for a further 2 minutes.
When the mushrooms start to soften sprinkle with flour and paprika and mix in well.
Next add the white wine and scrape up any bits of flour/paprika that are stuck to the base of the pan. Once the wine has reduced by half, gradually add the stock, milk and soy sauce and stir continually until the soup starts to boil and thicken.
Take the soup off the heat and allow to cool slightly before adding the soured cream then stir in well. (Note - adding the soured cream whilst still on the heat will cause it to curdle).
Finally, stir in the dill and lemon juice and season to taste.
Serve with freshly chopped parsley and extra blobs of soured cream.