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Export 13 ingredients for grocery delivery
Step 1
Place 3/4 cup sour cream in a small bowl. Juice 1/2 medium lemon (about 1 tablespoon) into the bowl of sour cream. Let sit on the counter until room temperature.
Step 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 1/2-inches in diameter.
Step 3
Prepare the following, adding each to the same small bowl as it is completed: Mince 4 garlic cloves. Finely chop 1/2 medium bunch fresh dill until you have 2 tablespoons (reserve a few dill fronds first for garnish if desired). Pick the leaves from 1/2 medium bunch fresh thyme and finely chop until you have 2 teaspoons. Add 2 teaspoons Hungarian sweet or hot paprika.
Step 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, 12 to 14 minutes.
Step 5
Add the herb mixture, stir to combine, and cook until fragrant, about 1 minutes. Add 1/2 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.
Step 6
Add 3 cups low-sodium chicken or vegetable broth and 2 tablespoons Worcestershire sauce and stir to combine. Transfer about 1/4 cup of the liquid in the pot into the sour cream mixture and whisk to combine and set aside.
Step 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.
Step 8
Whisk the milk mixture into the soup and cook until the soup thickens enough to coat the back of a spoon, about 10 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.
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