This is probably my all-time favorite soup, and my sister Julie’s too. It’s from the original Molly Katzen Moosewood cookbook.
This can also make a good sauce for pasta, rice, or potatoes.

12 oz sliced mushrooms
2 C chopped onions
2 T butter
3 T flour
1-2 t dill weed
1 T Hungarian paprika
1 C milk
1 T tamari
1 t salt
2 C stock or water
2 t lemon juice
fresh ground black pepper
1/2 C sour cream or yogurt, room temperature
Saute onions in butter. Salt lightly. A few minutes later, add mushrooms and cook for a couple of minutes. Add flour, dill, and paprika and cook for about 5 minutes. Gradually add the milk and cook, stirring frequently, until thick. Add the tamari and the stock or water. Cover and simmer gently for 10-15 minutes. Just before serving, add the lemon juice, salt and pepper, and some extra dill if desired. Serve each bowl with a dollop of sour cream or yogurt in the middle.