2 tablespoons dried dill or 6 tablespoons fresh dill
1 tablespoon paprika
3 tablespoons flour
1 tablespoon soy sauce
2 cups chicken or vegetable broth (or equivalent bouillion and water)
1 cup milk (1/3 cup milk powder + 1 cup water)
1 teaspoon salt
pepper, to taste
juice from half a lemon
1/4 cup fresh parsley
1/2 cup sour cream (dehydrated if you're backpacking)
Tools
Cutting board
Knife
Large pot
Spoon
Method
Saute the onions in the butter over medium-high heat until softened, about 5 minutes. Add the dried mushrooms and saute until softened, about 5 more minutes. Add the spices and flour and cook for 1 minute, stirring.
Add soy sauce, broth, and milk. Simmer for 15 minutes on low, until thickened and mushrooms are completely softened.
Stir in sour cream, lemon juice, parsley, salt and pepper. Cook just until heated through, about 3 more minutes. Serve hot.