I found this recipe by googling "Mushroom soup", and I love it. It doesn't require to puree (i.e. only the pot to wash afterwards, instead of the pot+food processor), and it uses dill weed, which I rarely use usually. This recipe passed both the Slovak-tasting test and the Friends of MtP tasting test with high colours.
2 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
1 teaspoon dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups vegetable broth
1 cup milk
3 tablespoons all-purpose flour
1/2 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes (or more if you like). Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally. N.B. Once, I skipped that step altogether. The soup came out more 'stewy', and it tasted fine. I'll probably continue to skip that step.
3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over