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, worcestershire 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!