1-First, melt 4 tablespoons of salted butter in a large pot over medium heat. Add 1 large yellow onion and 1 pound of sliced cremini mushrooms, cooking them until the onion softens and the mushrooms release their liquid, which takes about 8 minutes. This step builds the soup’s foundation by developing deep, caramelized flavors.

2-Next, add 2 cups of vegetable or chicken stock, ½ cup of dry white wine, 2 teaspoons of dried dill, 2 teaspoons of fresh thyme leaves, 2 teaspoons of sweet paprika, 2 tablespoons of Worcestershire sauce, and 1 teaspoon of kosher salt. Bring this mixture to a boil, then reduce the heat and simmer for about 10 minutes until the liquid reduces by one third, allowing the herbs and spices to meld beautifully.

3-Whisk 3 tablespoons of all-purpose flour with 1 cup of whole milk until smooth, then slowly stir this into the soup. Continue cooking for another 10 minutes until it thickens. Finally, remove from heat and mix in ¼ cup of sour cream and 1 tablespoon of fresh lemon juice for a creamy finish. Serve topped with extra sour cream, 2 tablespoons of chopped Italian parsley, and freshly cracked black pepper for a delightful touch.

4-Cleaning and slicing the mushrooms is the first step, followed by heating the butter and sautéing the onions and garlic. This preparation sets the foundation for even cooking, as outlined in the original directions.