Hungarian Mushroom Soup

 

• 1 8 oz. packages baby bella or cremini mushrooms, sliced
• 1 large onion, chopped
• 2 tablespoons minced garlic (the kind in the refrigerated jar)
• 2 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter
• 2 teaspoons dried dill
• 2 teaspoons thyme
• 2 teaspoons Hungarian paprika
• 2 tbsp soy sauce
• 1 small bottle (187 ml) chardonnay (3/4 cup)
• 3 tablespoons flour
• 1 cup milk
• 2 chicken bouillon cubes
• 2 cups water
• ½ cup sour cream
• 2 tablespoons lemon juice
• 2 tablespoons parsley

1. In large skillet, brown sliced mushrooms and chopped onions in olive oil. 
2. Add butter. 
3. Add the dill, thyme, Hungarian paprika, chardonnay, and soy sauce to the mixture.
4. Continue cooking on low heat, stirring frequently to allow the flavors to intensify.
5. Add the flour and stir.  
6. Add the bouillon cubes and water to the mixture, stirring until well blended. 
7. Add milk and stir. 
8. Cook mixture for 15 minutes, stirring frequently.
9. Remove from heat.
10. Add sour cream, lemon juice and parsley.  Stir well. 
11. Return to low heat for about 1 minute stirring constantly.
12. Serve and enjoy.