Mushroom Soup for Vilia by Sally Dansey

4 cups of vegetable broth, store bought will do or you can see recipe at end of this.
3/4 pound fresh mushrooms, portabello, chopped finely
1 medium onion, finely chopped
1 cup water
3 small cans chicken broth, 14 oz can (or equivalent. you can continue to use vegetable broth if you want to go all vegetarian)
1-2 tsp dried dill weed
1/2 stick (1/4 cup) butter
1/2 cup flour
1 cup sour cream

Cook above 4 ingredients 8-10 minutes or until onions are very soft.

Add the 4 cups of vegetable broth, another 14 oz can of chicken broth, 1-2 teaspoons dried dill weed and cook 30 minutes on a low simmer, covered.

In the meantime make a Roux: melt 1/2 stick butter in a pan. Whisk in about 1/2 cup flour. Do not burn these, just cook for about 4 minutes. This removes the flour-y taste. Add 1- 14 oz can soup and mix with a whisk over low heat until smooth and thickened. Don’t add too much flour- it should still be liquidy, but like a very thick liquid.

Add roux to the large pot, use whisk. Cook another 5 minutes and then turn off the heat.

In a bowl, put 1 cup sour cream and add 2 ladles of the hot soup, slowly, to heat up the sour cream and not curdle it. Once it has warmed up, pour all of the soup/cream mixture back into the large soup pot. Do not reheat
at this time or the sour cream most likely will curdle.

Vegetable Broth Recipe:
2 carrots, peeled and halved
1 bunch parsley, coarsley chopped
2 stalks celery, halved
1 medium onion, coarsely sliced
1 teaspoon salt
4 cups water

Put all in a pot, cover and cook for 25 minutes, first boil then simmer. Strain out solids and keep liquid.