Mushroom Soup- from Cuisine At Home

You can halve this recipe- it makes a lot for our family- at least 12 cups or servings.

Prepare:
4 lbs. assorted mushrooms (button, crimini, shiitake), cleaned and sliced

Saute in 1/4. butter and 1/4 c. olive oil over medium-high heat until moisture evaporates.
2 c. onions, minced
4 c. garlic cloves
prepared mushrooms

Stir in; Add:
1/2 c. red grape juice
2 Tbsp fresh lemon juice
2 Tbsp paprika
1 tsp black pepper
8 c. chicken broth/stock (wait to add broth until the juice has evaporated)

Simmer for 20 minutes.

Whisk together the cornstarch with cold soy sauce, then Stir in soup to thicken:
4 Tbsp cornstarch
4 Tbsp soy sauce
You can add 1 Tbsp of tomato paste to help thicken and for flavor and color if desired.

Finish soup with 1 c. heavy cream, 2 Tbsp chopped fresh dill, and salt to taste.