Best Mushroom Soup Recipe

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sliced mushrooms to the pot and cook, stirring occasionally. Continue cooking unit the onions are softened and almost translucent, do not brown the onions or the mushrooms.

Add the chicken stock, white wine, dill, thyme, paprika, Worcestershire sauce and Kosher salt to the pot.

Stir and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes or until the liquid has reduced by 1/4.

In a small mixing bowl, combine the flour and whole milk, whisking until combined. Add the milk mixture to the pot and continue to cook for another 10 minutes, stirring occasionally, until the soup begins to thicken.

Reduce the heat to low and add the heavy cream and lemon juice. Stir until combined.

Serve warm with a crusty bun or roll.

Enjoy!