Directions

1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic and mushrooms, seasoning with the salt and pepper. Sauté the mushroom, onion and garlic mixture for approximately 5 minutes and then add the thyme leaves and dill and cook another 5 minutes, stirring often.
3. Sprinkle the mushroom powder over the mixture.
4. In a separate bowl, whisk together the stock, white wine, lemon juice and balsamic vinegar.
5. Slowly pour the stock mixture into your large pot over your mushrooms, onions and seasonings, scraping the bottom of the pot to loosen anything that may be stuck to the bottom of your pot.
6. Bring the soup to a simmer and let cook for five minutes, reducing some of the liquid.
7. While your soup is simmering, whisk together the half-and-half and flour until the mixture is smooth. Pour this into the soup and continue to simmer for approximately 8-10 minutes, or until the soup thickens, stirring often.
8. Once thickened, remove the soup from the heat and stir a few times to bring down the temperature.
9. Slowly stir in your crème fraiche (or sour cream) to the soup, making sure it’s at room temperature so it won’t curdle. Mix gently until combined.
10. Sprinkle the parsley over the top of the soup and serve immediately.
11. Add some rustic bread for dipping if you like.