- 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
- 1 tablespoon 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
- 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.
- 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.
- Over low heat, slowly stir in the sour cream, and lemon juice until fully incorporated.
- Divide the soup into four bowls and top with fresh parsley to serve.
**Yields 5 cups of soup. If serving 4 people as a main dish, we recommend doubling the recipe.
To Freeze: Cool completely. Store in an airtight container in the freezer for up to 1 month. 24 hours before serving, place the soup in the refrigerator to thaw. Transfer to a soup pot set over medium-high heat. Cook the soup, stirring constantly until warmed through. The soup will look like it had separated at first but as it heats through it will come together nicely!