-in a skillet cook chopped onions until translucent, add mushrooms and cook few more minutes - transfer all the ingredients to a large stock pot, bring to boil, reduce and simmer for about 15 min until the potatoes are tender
- remove one cup of the soup, let it cool lightly - add sour cream and stir well to combine - return the tempered soup to the pot. Taste and adjust seasoning if needed - add fresh, chopped dill and cook for few more minutes
- garnish generously - serve with a side of crusty bread - top with herbed croutons - with a side of green salad