Hungarian Mushroom Soup

I am exhausted. This weekend just flew by and I still have tasks to complete. Christmas is coming way too fast this year. Nothing calms a crazy day like a bowl of soup paired with some fresh baked bread. I enjoyed this soup but my family was not thrilled with it. I apologize for the awful photo as I was in a hurry to eat, clean up the kitchen, post and get back to writing out our Christmas cards.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
1/4 cup onion, diced
8 cups sliced mushrooms
1 cup butter
1 cup all purpose flour
2 (16 oz) cans chicken broth
3 tbsp paprika
1/4 cup soy sauce
1 (16 oz) container sour cream
1 tbsp dried parsley
1 tbsp dill weed
2 tbsp lemon juice
1 (12 oz) can evaporated milk
Directions
In a stockpot over medium heat, sauté onion and mushrooms in butter, until tender. Stir in flour. Add remaining ingredients except evaporated milk; bring to a simmer. Stir in evaporated milk. Cover and simmer about one hour. Makes 8 to 10 servings.