Weekend cooking - mushrooms with dill soup

Being faithful to my advice to eat more soup, weekends are my time to replenish the stock of frozen soup for the next work week. 

This weekend, I will cook chicken soup, green beans soup or try a new recipe for mushroom soup (see below). I have plenty of frozen dill from last summer, so even if my supermarket does not offer fresh dill, I have a solution. Alternatively, one could buy dried dill that is usually available all year around in any supermarket. 
 

Mushrooms with dill soup
You need 2 pounds of mushrooms, two bunches of dill (finely chopped), 3 Tbsp. cooking oil, 2 Tbsp. flour, salt.

Preparation
Wash the mushrooms and cut into slices. Heat the oil and add the mushrooms. Cover and cook with occasional stirring until the mushrooms are soft. Add 8 cups of water, sprinkle the flour, and boil for 5-6 minutes. Add the salt and dill and turn off the heat. Serve with lemon juice (optional).

Alternative mushrooms with dill and bulgur soup 
You need 2 pounds of mushrooms (washed and sliced), one-two bunches of dill (finely chopped), one sweet onion, 1/2-1 cup quick cooking bulgur wheat, 2-3 Tbsp. olive oil, 2 Tbsp. flour, and salt.  

Preparation
Slice the onion thinly and soften in olive oil (5-6 minutes). Stir frequently, and add a few spoons of water when the onion starts to burn. Add the sliced mushrooms, 2 Tbsp of flour, and cook for another 5 minutes. Add 20 cups of water and the bulgur. Bring to boil, turn to low heat and continue to boil for 15 minutes. Turn off the heat, and add salt and dill. Serve with lemon juice and black pepper (optional).