Hungarian Mushroom Soup

Ingredients

• 4 tbsp Butter
• 2 cups Onions, chopped
• 1 lb Mushrooms, sliced
• 2 cups Chicken or vegetable stock(yakhni)
• 1/2 cup Dry white wine(fruit wine made with white grapes)
• 2 tsp Dried dill(soya)
• 2 tsp Minced fresh thyme leaves(jungli podina or herb)
• 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

1. In a heavy pot or Dutch oven, sauté the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.
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2. Add the dill, thyme, paprika, broth, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
3. 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.
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4. Turn the heat down to low and slowly stir in the sour cream and lemon juice.
5. Garnish the soup with parsley and serve hot.