HUNGARIAN MUSHROOM SOUP

The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty

INGREDIENTS

3 tablespoons unsalted butter

1 sweet onion, diced

1 1/2 pounds cremini mushrooms, sliced

4 ounces shiitake mushrooms, stemmed and diced

1/2 cup dry white wine

4 cups vegetable stock

2 tablespoons reduced sodium soy sauce

2 teaspoons Hungarian or sweet paprika

1 1/2 teaspoons dried dill

5 sprigs fresh thyme

1 bay leaf

3 tablespoons all-purpose flour

1 1/2 cups whole milk

1/4 cup sour cream

2 teaspoons lemon zest

1 tablespoon freshly squeezed lemon juice

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.

Stir in wine, scraping any browned bits from the bottom of the Dutch oven.

Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.

Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.

In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.

Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.

Serve immediately.