Paprika Mushroom Soup

12 ounces mushrooms, cleaned and sliced
2 cups onion, chopped
1 garlic clove, crushed
4 tablespoons butter (or margarine)
3 tablespoons flour
1 cup milk
2 teaspoons dill weed
1 tablespoon hungarian paprika
1 tablespoon tamari
Black pepper, to taste
Salt, to taste
2 teaspoons lemon juice
2 cups vegetable stock or water
1/4 cup parsley, fresh
1/2 cup sour cream


Sauté onions in large pot with half the butter for 5 minutes. Add mushrooms and crushed garlic along with dill, paprika, stock and tamari. Simmer covered for 15 minutes. In a saucepan, melt butter over medium heat and stir in flour. Whisk while heating for 2 minutes, then add milk. Stir often for 10 minutes or until thick. Combine mushroom mixture with sauce and simmer for 15 minutes. Add sour cream. Add lemon juice and salt and pepper to taste before serving. Top with chopped parsley.