In a soup pot, sauté the onions and mushrooms in the margarine over medium heat for 5 mins. Then add the dill, thyme and paprika and continue cooking for an additional 7 mins, stirring often. Add the garlic and mushroom powder right before mushrooms are cooked through.
Slowly pour in the chicken stock, soy sauce and lemon juice. Allow soup to simmer, let it cook and reduce for 5 mins.
While the soup is reducing, whisk together the milk and flour in a bowl until smooth. Pour the mixture into the soup and continue to cook the soup for 8-10 mins or until the soup thickens, stirring as required.
Remove soup from heat. Stir in the sour cream slowly and allow for it to mix.
Sprinkle with parsley and serve with warm grilled bread!
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