Rich hearty nourishing soup to warm you up. Calling all mushroom lover a.k.a moi! this is my answer to chicken-soup-for-the-soul kinda a vegetarian soup. Its totally drool-worthy, rich, satisfying and so easy to make.
Warm olive oil or butter in a large sauce pan/pot or Dutch oven. Add and saute the chopped onions and mushrooms over medium heat until onions are soft and translucent, about 15 minutes. See notes**
Add the dill, thyme, paprika and stir to mix well. Add the chicken or vegetable stock, liquid aminos and white wine. Bring the soup to a boil and drop the heat to a simmer, cook until the liquid reduces by half.
While the soup simmers, whisk the flour into the milk until smooth in a small bowl. Stir the flour-milk slurry to the soup and simmer until the soup begins to thicken, about 5-7 minutes.
Slowly stir in the sour cream and lemon juice. Garnish the soup with parsley and serve hot with croutons or toast.
