This is a soup that may seem high maintenance, but it’s actually very laid back. You’re very actively cooking this soup, there is no lingering over a pot for hours of simmering. Rest assured that very quickly you will be returned to the state of relaxed zen, once the soup is in your bowl, where you may linger over it with a nice piece of crusty, buttered bread for dipping for as long as you wish.

1. In a large pot, melt butter over medium heat, then add olive oil. Add shallots and garlic to cook until soft, about 3 to 5 minutes. Add mushrooms, toss to coat with butter and oil, then let fry until mushrooms have released their liquid and reabsorbed it, about 5 to 7 minutes. Add thyme, dill, smoked paprika and miso; stir and cook for 1 minute.
2. Add flour to pot, mix to incorporate and let cook for 1 to 2 minutes. Then using a whisk, add broth and whole milk, stirring to ensure the flour is evenly distributed in the liquid. Bring to a simmer, stirring occasionally, to allow the soup to thicken, about 10 to 15 minutes.
3. Add parsley, rice vinegar and sour cream, season with salt and pepper. Serve!