Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
5 cups low sodium chicken broth
¼ cup unsalted butter
2 cups fresh mushrooms	Washed and sliced
1 teaspoon dried dill weed
2 tablespoons paprika
2 tablespoons light soy sauce
2 (12 oz.) cans fat free evaporated milk
¼ cup all purpose flour
1 cup onion	Peeled, washed, and chopped
¼ teaspoon ground black pepper
1 teaspoon lemon juice
2 cups chopped fresh parsley	Washed, trimmed and chopped
1 cup light sour cream

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Heat the butter in a large pot over medium heat.  Sauté the onions in butter for 5 minutes.  Add mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and broth.
2	In a separate bowl whisk the milk and flour together. Pour this into the soup and stir well to blend.  Cover and simmer for 15 minutes.	Cook until internal temperature reaches 135°F.
3	Just before serving, stir in salt, black pepper, lemon juice, parsley and sour cream.  Mix together and allow to heat through over low heat, about 3 to 5 minutes.  Do not boil.  Serve immediately.
11	Season with salt and pepper.