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Sugar Hill Inn
Sugar Hill, New Hampshire
Mushroom Dill Soup
In a medium-sized saucepan, saute the onions in 2 Tablespoons butter, stirring occasionally, until soft but not brown. Sprinkle lightly with salt. Add the mushrooms, dillweed, 1/2 cup broth, tamari sauce and paprika. Cover pot and simmer for 15 minutes. Heat the remaining 2 Tablespoons of butter in a saucepan. Whisk in the flour and cook, stirring until the mixture foams and bubbles. Remove from the heat, add the milk all at once, whisk vigorously to blend well. Return to moderate heat and continue to whisk until the sauce is thickened and smooth, about 10 minutes. Stir in the mushroom mixture and remaining broth. Cover pot and simmer for 10 to 15 minutes. Just before serving, add salt and pepper to taste, lemon juice, sour cream, and extra dillweed if desired. Blend well and heat thoroughly, but do not boil.
Serve garnished with parsley.
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