This recipe is a leap from Plating and Pairings Hungarian Mushroom Soup.
4 tablespoons butter
1 large onion diced
500g mushrooms sliced (button or chestnut work well)
3 tablespoons flour
1 tablespoon paprika
750ml vegetable or chicken stock
2 tablespoons light soy sauce
250ml semi-skimmed milk
125ml sour cream (or natural yoghurt)
1 tablespoon lemon juice
2 tsp dried tarragon
¼ cup chopped fresh parsley
Salt and pepper to taste
1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, this will take between 10 and 15 minutes.
4. Remove from heat and add the sour cream, lemon juice, tarragon and parsley.