Shirley's Hungarian Mushroom Soup

• 3 tablespoons olive oil
• 2 cups chopped onion
• 1½ lb mushrooms sliced
• 1 teaspoon salt
• 1 tablespoon dried dill
• 1½ tablespoons good paprika
• 2 teaspoons lemon juice
• 3 tablespoons flour
• 2 cups water
• 1 cup milk
• pepper to taste
• ½ cup sour cream
• finely minced parsley garnish

Heat oil in soup pot. Add onions, saute over med heat for 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook 10 min, stirring occasionally. Stir in lemon juice. Sprinkle in flour, stirring constantly. Cook for 5 minutes. Add water, cover, and cook 10 min, stirring often. Stir in milk, add black pepper. Check seasonings. Whisk in sour cream. Heat Gently. Do not boil. Serve hot topped with parsley or fresh croutons. Yield 4-5 portions.