Servings: (16 to 20 servings, prep time 10 minutes, cook time 35 minutes, yield is 12 to 14 servings, depending.)

1 pound butter 1 pound butter
6 cups yellow onion 6 cups yellow onion
10 pounds mushrooms, chopped 10 pounds mushrooms, chopped
1 cup dill 1 cup dill
1 cup paprika 1 cup paprika
2 cups tamari 2 cups tamari
2 gallons water 2 gallons water
2 pounds butter 2 pounds butter
6 cups flour 6 cups flour
1 gallon milk 1 gallon milk
1.75 gallons sour cream 1.75 gallons sour cream
1 tablespoons salt 1 tablespoons salt
1 tablespoons pepper 1 tablespoons pepper

Melt butter. Add onions, and sauté until wilted. Add mushrooms, sauté until juice is rendered out. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

The restaurant has been out of business for years and even the old employees don't have a clue who invented it. OP Lynda Dionno from Hayfork Valley, California  The restaurant has been out of business for years and even the old employees don't have a clue who invented it. OP Lynda Dionno from Hayfork Valley, California