HUNGARIAN MUSHROOM SOUP

Makes:

4 servings, 6 cups

¾ cup sour cream, plus more for serving

½ medium lemon

2 medium yellow onions

1 pound white button or cremini mushrooms, or a combination 4 cloves garlic

½ medium bunch fresh dill

½ bunch fresh thyme leaves 2 teaspoons Hungarian sweet or hot paprika

4 tablespoons (½ stick) unsalted butter

1 teaspoon kosher salt

½ cup dry white wine

3 cups low-sodium chicken or vegetable broth

2 tablespoons Worcestershire sauce

1 cup whole milk

2 tablespoons all-purpose flour

1 . Place ¾ cup sour cream in a small bowl. Juice ½ medium lemon (about 1 tablespoon) into the bowl of sour cream. Let sit on the counter until room temperature.

2 . Prepare the following, adding each to the same large bowl as it is completed: Dice 2 medium yellow onions (about 2 cups). Thinly slice 1 pound white button or cremini mushrooms, halving first if the mushrooms are larger than 1 ½ -inches in diameter.

3 . Prepare the following, adding each to the same small bowl as it is completed: Mince 4 garlic cloves. Finely chop ½ medium bunch fresh dill until you have 2 tablespoons (reserve a few dill fronds first for garnish if desired). Pick the leaves from ½ medium bunch fresh thyme and finely chop until you have 2 teaspoons. Add 2 teaspoons Hungarian sweet or hot paprika.

4 . Melt 4 tablespoons unsalted butter in a Dutch oven over medium heat. Add the onions, mushrooms and 1 teaspoon kosher salt. Cook until the onions are translucent and the mushrooms are soft and have released most of their liquid, 1 2 to 1 4 minutes.

5. Add the herb mixture, stir to combine and cook until fragrant, about 1 minute. Add ½ cup white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the wine is mostly evaporated, 1 to 2 minutes.

6. Add 3 cups low-sodium chicken or vegetable broth and 2 tablespoons Worcestershire sauce, and stir to combine. Transfer about ¼ cup of the liquid in the pot into the sour cream mixture and whisk to combine. Set aside.

7 . Bring the soup to a simmer. Meanwhile, measure out 1 cup whole milk in a liquid measuring cup, add 2 tablespoons all-purpose flour and whisk until smooth.

8 . Whisk the milk mixture into the soup and cook until the soup thickens enough to coat the back of a spoon, about 1 0 minutes. Remove the pot from the heat. Add the sour cream mixture and whisk to combine. Garnish with fresh dill fronds and a dollop of sour cream.