Wild Mushroom Soup


  1. Slice mushrooms
  2. Sautee onion and garlic and butter and oil in large pot over medium-high heat until onion softens. Add mushrooms to pot. Increase heat to high, sautee until moisture evaporates and reduce to medium.
  3. Stir in sherry, paprika, lemon juice and pepper. Simmer until sherry nearly evaporated. Add broth, increase to high heat, bring to boil, reduce to medium-low, simmer soup for 20 minutes
  4. Whisk together cornstarch and soy sauce until cornstarch dissolves, cook 1 minute to thicken
  5. Add cream, 1 tbsp dill, salt
  6. Garnish with sour cream, lemon juice, more dill