Hungarian Mushroom Soup

Hungarian Mushroom Soup - The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty bread!

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

DIRECTIONS:
1. 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.
2. Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
3. Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.
4. Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.
5. In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.
6. Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.
7. Serve immediately.