Mushroom Soup

Melt butter in a large pot over medium heat. When the butter is melted, add onions and mushrooms and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Add the stock, white wine, dill, thyme, paprika, worc ester shire and salt. Bring to a boil over high heat. Reduce to a simmer over low heat and cook, stirring occasionally, until the liquid reduces by ⅓, about 10 minutes.

In a small bowl, whisk flour into the milk until smooth. Add the milk mixture to the soup and cook, stirring occasionally, until the soup begins to thicken, about 10 more minutes.

Over low heat, slowly stir in the sour cream, and lemon juice until fully incorporated.

Divide the soup into four bowls and top with fresh parsley to serve.

**Yields 5 cups of soup. If serving 4 people as a main dish, we recommend doubling the recipe.

To Freeze: Cool completely. Store in an airtight container in the freezer for up to 1 month. 24 hours before serving, place the soup in the refrigerator to thaw. Transfer to a soup pot set over medium-high heat. Cook the soup, stirring constantly until warmed through. The soup will look like it had separated at first but as it heats through it will come together nicely!