Mushroom soup

60 gr butter 1 large onion 450 gr champignon mushrooms 250 ml water 1 vegetable stock cube 120 ml dry white wine ½ tbsp MAILLE Dijon mustard 215 g 1 tbsp fresh thyme 1 tbsp smoked paprika 5 ml Worcestershire sauce 20 gr all-purpose flour 240 ml whole milk 15 ml lemon juice 2 tbsp fresh parsley Salt/pepper

In a large pot, melt the butter over medium heat.

Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.

Add the sliced mushrooms and sauté for 5-7 minutes until they soften and release their juices.

Add the flour and cook for about 5 minutes, stirring, until the mushrooms get a light golden color.

Deglaze with the white wine, letting it evaporate before proceeding.

Pour in the vegetable stock and water. Add the mustard, thyme, paprika, Worcestershire sauce, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes.

Stir in the milk and continue simmering for another 5-7 minutes until the soup thickens.

Remove from the heat and add the lemon juice and parsley. Stir well and serve the soup warm.