Paprika mushroom soup

Directions

1. 1
   In a large wide pot over medium-high heat, melt the butter and add the oil.
2. 2
   Add the onions and fry until soft (about 5 min).
3. 3
   Add the mushrooms, garlic, paprika, thyme and origanum and continue to fry for about 10 minutes, stirring, until the mushrooms have softened and the bottom of the pot starts to become sticky.
4. 4
   Add the stock, wine and soy sauce and bring to a simmer – cook for 5 minutes. In a medium jug or mixing bowl, add the milk and flour and whisk to mix thoroughly, then add the mixture to the pot along with the cream. Stir well and bring to a simmer, seasoning with salt & pepper. Simmer for 5-10 minutes until the soup has thickened, stirring often.
5. 5
   Remove the pot from the heat and stir in the lemon juice, then taste and add more salt & pepper if needed.
6. 6
   Serve hot in bowls, scatter with chopped parsley, toasted bread/croutons, and if you wish, a dollop of sour cream or cream.
7. 7
   Created exclusively for Stellenbosch Hills Wines.