Hungarian Mushroom Soup

I made this one lazy Sunday since we had a bunch of dried mushrooms Sarah got for Christmas.

Ingredients

• 4 tbsp salted butter
• 1 large yellow onion, chopped
• 1 lb. assorted mushrooms, sliced
• 2 cups vegetable stock
• 1/2 cup dry white wine
• 2 tsp dried dill
• 2 tsp dried thyme
• 2 tsp Hungarian paprika
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 3 tbsp all-purpose flour
• 1 cup whole milk
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 2 tbsp fresh Italian parsley (for garnish)

Instructions

1. Melt butter in large pot on medium heat.
2. Add onions and mushrooms and cook, stirring occasionally, until onions are translucent (~8 minutes).
3. Add the stock, wine, dill, thyme, paprika, Worcestershire sauce, and salt.
4. Bring to a boil on high heat.
5. Reduce to a simmer on low heat and cook, stirring occasionally, for about 10 minutes.
6. Over low heat, slowly stir in the sour cream and lemon juice until fully incorporated.
7. Serve with parsley.