Main Dish

1. Heat oil in Dutch oven on medium-high heat. Add onions and cook for 2-3 minutes, then add mushrooms and garlic. Stir and cook for 3 minutes. Add paprika, soy sauce, dill, and /2 cup stock. Cover and simmer on low for 15 minutes. Remove the mushrooms and juices to a bowl and set aside.

2. Add the butter to the Dutch oven over medium heat. Once melted add the flour and whisk until thoroughly combined. Continuously stir with whisk for 4-5 minutes until the flour mixture (roux) starts to turn lightly golden. Slowly add milk and quickly whisk to combine. The mixture will thicken immediately. Add /2 cup of the stock and thoroughly combine. Add the mushroom mixture and juices back to the pot with the remaining 1 cup of stock. Simmer for 10-15 minutes. Just before serving add the lemon juice and sour cream. Stir to thoroughly combine. Add salt and pepper to taste.

Paprika Shrimp

1. While keeping the soup warm on the stove heat a skillet on medium-high heat adding the oil and butter. Once the butter is melted and frothy add the shrimp and sauté on medium-high heat 2-3 minutes then flip and sauté for another 2-3 minutes until opaque throughout. Be careful not to overcook the shrimp!

2. While the shrimp is cooking on the second side serve the soup into bowls. Place the cooked shrimp in a pile in the center of the soup and drizzle the butter and oil mixture around the soup and garnish with parsley. Enjoy!