Hungarian Mushroom Soup

Method

1. 1

   Melt the butter in a large pot over medium heat. Once the butter is bubbling, add the onion and mushrooms. Cook, stirring occasionally, until the onion is softened and translucent and the mushrooms have released their liquid, about 8 minutes.

2. 2

   Pour in the stock, wine, dill, thyme, paprika, Worcestershire sauce, and salt. Increase the heat to high and bring to a boil. Reduce to low and simmer, stirring occasionally, until the liquid has reduced by one third, about 10 minutes.

3. 3

   In a small bowl, whisk together the flour and milk until completely smooth. Slowly pour the milk mixture into the soup, stirring constantly. Continue to cook, stirring occasionally, until the soup thickens, about 10 more minutes.

4. 4

   Remove the pot from the heat. Stir in the sour cream and lemon juice until fully incorporated and smooth.

5. 5

   Ladle the soup into bowls and top with a small scoop of sour cream, chopped parsley and freshly cracked black pepper.