Authentic Hungarian Mushroom Soup

White button mushrooms are the youngest form of Agaricus bisporus.
If left to grow, white button mushrooms turn into Crimini mushrooms.
When Crimini mushrooms are left to grow another
2-3 days, they turn into Portobello mushrooms.
Enjoy this healthy and savory mushroom soup,
it goes well with any grain dish or whole grain bread.

Ingredients:
4 cups white or Crimini mushrooms, sliced
2 large yellow onions, thinly sliced
2 1/2 cups vegetable broth
1 cup milk
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce or tamari
2 teaspoons fresh lemon juice
2 teaspoons dried dill weed
Sea salt and pepper, to taste

Directions:
Heat extra-virgin olive oil in a
medium saucepan over low to medium heat.
Sauté onions for a few minutes,
or just until they start to turn translucent.
Add mushrooms, 1/2 cup of vegetable broth,
soy sauce (or tamari), and dill.
Give ingredients a good stir, then cover
and simmer for about 15 minutes.
Add milk and cook over low heat
for about 5 minutes, stirring frequently;
the mixture should turn somewhat creamy.
Stir in the remaining vegetable broth,
and cook for another 5 minutes,
stirring frequently.
Add fresh lemon juice, sea salt,
and pepper just before serving.