Creamy Mushroom Pasta Soup

Melt the butter in a large pot or Dutch oven over medium heat and saute the shallots and garlic for 2-3 minutes until softened.
2 tablespoons unsalted butter
2 medium shallots
2 large garlic cloves
Add the mixed mushrooms and the porcini and cook for 10 minutes or until the mushrooms are tender.
1 ½ lb mixed mushrooms
1 oz porcini mushrooms
Stir in the dried dill, thyme, sweet paprika, red chili flakes and Worcestershire sauce and cook for another minute.
½ teaspoon dried dill
1 tablespoon fresh thyme
1 teaspoon sweet paprika
¼ teaspoon red chili flakes
1 tablespoon Worcestershire sauce
Pour in the wine and cook for 1-2 minutes or until the alcohol has mostly evaporated.
⅓ cup dry white wine
Next, stir in the pasta and vegetable stock and bring to a boil. Lower the heat and simmer for 8-10 minutes or until the pasta is al dente.
1 cup ditalini pasta
6 cups vegetable stock
Place the sour cream in a small bowl and stir in some liquid from the soup to temper it. Add the mixture to the soup together with the grated Parmesan and stir well to combine.
½ cup sour cream
⅓ cup Parmesan
Adjust the seasoning to taste and serve the soup hot, with some extra freshly grated Parmesan on top if you like.
Salt and freshly ground black pepper to taste