Hungarian Mushroom Soup - Love It

I set out to see if I could find a recipe that would produce something equivalent to a take-out soup often sold in Fresh Market's deli section. We've had it a number of times and love it. That soup is called, "Hungarian Onion Soup," even though mushrooms are more apparent than onions. I found a great and easy Hungarian Mushroom Soup recipe on allrecipes.com (http://allrecipes.com/recipe/hungarian-mushroom-soup/). The results were wonderful and seemed fairly close to the Fresh Market product. It takes about 50 minutes total time to prepare and serve.

I made a couple of small changes:
- I used 12 ounces of mushrooms instead of a pound because that was the size of the package sold at Publix.
- I did not use chopped fresh parsley, which I'm sure would have made the soup even better.

Ingredients
- 4 tablespoons unsalted butter
- 2 cups chopped onions (I used a red onion)
- 1 pound fresh mushrooms, slice (I used 12 oz. white mushrooms)
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup chopped parsley
- 1/2 cup sour cream

Directions

1. Melt the butter in a large pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes.  Stir in the dill, paprika, soy sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.

2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

3. Finally, stir in the salt, ground black pepper, lemon juice, parsley, and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.