Hungarian Mushroom Soup

Start by juicing a lemon into a small bowl of sour cream mix and let it sit until it reaches room temperature.
Dice the onions and slice the mushrooms, halving them if they're large. Set them aside.
In a small bowl, mince the garlic, chop the dill (reserving some for garnish), and finely chop the thyme. Add paprika to this bowl as well.
Melt butter in a large pot over medium heat. Add the onions, mushrooms, and a pinch of salt. Cook until the onions become translucent and the mushrooms soften, releasing their liquid.
Next, add the herb and garlic mixture to the pot. Stir and cook until fragrant.
Pour in white wine, scraping any browned bits from the bottom of the pot, and cook until the wine mostly evaporates.
Add chicken or vegetable broth and Worcestershire sauce, stirring to combine. Ladle a small amount of liquid from the pot into the sour cream mix and whisk to blend, then set aside.
Let the soup come to a simmer. Meanwhile, whisk together milk and flour until smooth, then slowly whisk this into the soup. Cook until the soup thickens, about 10 minutes.
Remove the soup from the heat, stir in the sour cream mix, and garnish with fresh dill.

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