Ingredients

  • 4 tbsp butter
  • 2 cups onions, chopped
  • 1 lb mushrooms, sliced
  • 2 cups chicken or vegetable stock
  • 1/2 cup dry white wine
  • 2 tsp dried dill
  • 2 tsp minced fresh thyme leaves
  • 2 tsp paprika
  • 2 tbsp soy sauce
  • 1 cup whole milk
  • 3 tbsp flour
  • 1/4 cup sour cream
  • 2 tbsp lemon juice
  • 2 tbsp fresh Italian parsley
    Method
  • In a heavy pot or Dutch oven, cook the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.
  • Add the dill, thyme, paprika, chicken or vegetable stock, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
  • Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
  • Turn the heat down to low and slowly stir in the sour cream and lemon juice.
  • Garnish the soup with parsley and serve hot.
  • **Yields 5 cups of soup. If you want to serve it to four people as a main dish, we recommend doubling the recipe.