Ingredients
4 tablespoons salted butter
1 large yellow onion, chopped
1 pound cremini mushrooms, sliced
2 cups chicken or vegetable stock
1/2 cup dry white wine
2 teaspoons dried dill
2 teaspoons minced fresh thyme leaves
2 teaspoons paprika
2 tablespoons Worcestershire
1 teaspoon kosher salt
3 tablespoons all-purpose flour
1 cup whole milk
1/4 cup sour cream
1 tablespoon lemon juice, from 1 lemon
2 tablespoons fresh Italian parsley
Directions
1
Melt butter in a large pot over medium heat. When the butter is melted, add onions and mushrooms and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Add the stock, white wine, dill, thyme, paprika, worcestershire and salt. Bring to a boil over high heat. Reduce to a simmer over low heat and cook, stirring occasionally, until the liquid reduces by ⅓, about 10 minutes.
2
In a small bowl, whisk flour into the milk until smooth. Add the milk mixture to the soup and cook, stirring occasionally, until the soup begins to thicken, about 10 more minutes.
3
Over low heat, slowly stir in the sour cream, and lemon juice until fully incorporated.
4
Divide the soup into four bowls and top with fresh parsley to serve.
5
**Yields 5 cups of soup. If serve 4 people as a main dish, we recommend doubling the recipe.