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Melt butter over medium heat, using a large pot. Add onions and saute for 5 minutes. Add mushrooms and saute for 5 more minutes. Stir in the chicken broth, paprika, soy sauce and dill weed. Reduce to low, cover and simmer 15 minutes. Pour heavy cream into soup and blend well. Simmer, covered, for 10 more minutes. Stir in salt, pepper, lemon juice and sour cream. Heat through for 4 or 5 minutes. Serve garnished with fresh parsley.
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Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Concentrated mushroom umami — stocks, rubs, seasoning blends
Sweet Hungarian paprika — goulash, chicken paprikash, deviled eggs