Mushroom Soup with Herb Bread

Ingredients

• 1/2 cup butter
• 2 large Spanish onions, diced
• 2 (8-to-10-ounce) boxes mushrooms, sliced
• 1 cup dry white wine, such as Baron Herzog Late Harvest Chenin Blanc
• 1/4 cup soy sauce
• 4 teaspoons paprika
• 2 teaspoons dried dill
• 2 teaspoons dried thyme
• 1/4 cup + 2 tablespoons Glicks Flour
• 2 cups milk
• 1/2 cup sour cream, plus more to serve
• 1/4 cup Tuscanini Lemon Juice
• 1 cup Tuscanini Olive Oil
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper, or to taste
• 1/2 teaspoon Tuscanini Lemon Juice
• 4 par-baked baguettes, sliced