1teaspoongarlic-shallot puree or 1 minced clove garlic
2-3teaspoonsdried dill or 3 teaspoons fresh dill
2teaspoonsfresh lemon juice
3tablespoonsall purpose flour
2cupschicken broth, mushroom stock or vegetable broth
1cupheavy cream or milk
Fresh cracked pepper to taste
Zest of 1 lemonfor garnish
Chopped Italian parsleyfor garnish
Heat a large stock pot over medium heat. Add 2 tablespoons butter. Melt down. Stir in 2 cups diced white onion. Cook down for about 5 minutes. After a few minutes, add 1 teaspoon garlic-shallot puree or 1 minced cloves garlic. Stir well.
After 5 minutes, add the sliced mushrooms. Next, add 1 teaspoon kosher salt followed by 2-3 teaspoons dried dill or 3 teaspoons fresh dill. Next, add 1 tablespoon of Hungarian Paprika. Cook down 10-15 minutes. Add 2 teaspoons fresh lemon juice and 3 tablespoons all purpose flour. Cook down and stir for about 5 minutes.