Cooking Instructions
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Step 1
Heat
Unsalted Butter (30 g)
in a medium pot. Add
Onion (1)
and sauté for 3-4 minutes until softened.
Step 2
Add 1/3 of the
Mushrooms (135 g)
,
Chicken Broth (240 mL)
,
Low-Sodium Soy Sauce (15 mL)
,
Hungarian Paprika (7 g)
, and
Dried Dill Weed (1 g)
. Cover and simmer on low for 15-20 until everything is soft.
Step 3
Meanwhile, melt the remaining
Unsalted Butter (30 g)
in a large skillet until foamy. Add the remaining
Mushrooms (320 g)
and sauté over medium-high heat to brown. Reserve about a 1/2 cup for garnish if desired.
Step 4
Using a blender or handheld emersion blender, purée the cooked onion and mushrooms until smooth.
Step 5
Return the mixture to the pot and stir in the remaining
Chicken Broth (240 mL)
.
Step 6
Whisk together the
Milk (240 mL)
and
All-Purpose Flour (25 g)
and stir into the blended mixture. Bring to a simmer and add sautéed mushroom,
Salt (3 g)
, and
Ground Black Pepper (as needed)
. Cook covered for 15 minutes, stirring occasionally.
Step 7
Stir in
Sour Cream (120 g)
, 2 tsp of
Lemon Juice (1)
, and additional salt to taste. Serve garnished with reserved mushrooms and
Fresh Parsley (as needed)
if desired.
