Add the mushrooms (except the 1 cup you set aside) and cook until they’re browned and their juices start oozing out.
Mix in the dill, paprika, and soy sauce.
Introduce the vegetable broth and let the mix simmer gently.
In a bowl, blend the cornstarch with a bit of cold water to make a paste. Stir this into the soup till it thickens.
Add the milk and simmer for a couple more minutes.
On low heat, integrate the sour cream and lemon juice into the soup.
Season to your liking with salt and pepper.
In another pan, fry the 1 cup of mushrooms you set aside until golden and use these for garnish.
Serve the soup in bowls, topping each with the fried mushrooms and a dash of parsley.
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