2 tablespoons vegetable oil
2 onions, chopped
1/2 teaspoon salt
1 teaspoon dried dill weed
2 cloves garlic, minced
5 cups water
1 cup sour cream
2 cups hamburger sauce
2 (8 ounce) packages fresh mushrooms, sliced
In a medium saucepan, heat the oil over medium heat. Add the onions and saute for about 5 minutes; remove from heat and set aside.
Stir in the salt, dill weed, garlic and water; mix thoroughly. Add the salt mixture, tomato sauce and mushrooms. Mix thoroughly and cook over medium heat for 10 minutes.
Remove from heat; stir in the sour cream and hamburger sauce. Return the mixture to the saucepan. Cook for about 5 minutes, stirring constantly. Do not boil.
Pour the soup onto a large microwave or microwave-safe bowl. Microwave on high until hot enough for the boiling to occur. Stirring constantly until well blended, cook about 5 minutes. Spoon the soup mixture into bowls and serve immediately.