Ingredients
- 2 tablespoons butter
- 1 large yellow onion (small chop)
- 1 to 3 cloves garlic, minced
- 12 ounces mushrooms (crimini mushrooms, or white button), sliced or quartered
- 2 tablespoons paprika
- 4 teaspoons fresh dill (or 2 teaspoons dried dill)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups beef broth (can use no salt added or sodium reduced)
- 1 tablespoon soy sauce (low sodium)
- 1/2 cup sour cream (and extra for garnish)
How to Make
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Step 1: Melt 2 tablespoons butter in a small pan.
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Step 2: Saute the onions until translucent and just starting to brown.
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Step 3: Add the garlic and saute for another minute.
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Step 4: Add the mushrooms and saute for 5 minutes until mushrooms release their juices.
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Step 5: Add the paprika, dill, salt and pepper; set aside.
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Step 6: In dutch oven, melt 3 tablespoons butter and stir in the flour, constantly whisking for several minutes until the mixture is rich and caramelized brown.
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Step 7: Add the milk, broth and soy sauce, still whisking until the mixture is smooth.
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Step 8: Add the mushroom mixture.
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Step 9: Bring to a boil and reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.
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Step 10: Stir in the sour cream, stirring for another 2 minutes.
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Step 11: Garnish each bowl with chopped fresh parsley and a dollop of sour cream if desired.
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Step 12: Serve with crusty bread.
We hope you enjoy this recipe!
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