Cooking Instructions
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Step 1
Heat
Unsalted Butter (2 Tbsp)
in a medium pot. Add
Onion (1)
and sauté for 3-4 minutes until softened.
Step 2
Add 1/3 of the
Mushrooms (1 1/3 cups)
,
Chicken Broth (1 cup)
,
Low-Sodium Soy Sauce (1 Tbsp)
,
Hungarian Paprika (1 Tbsp)
, and
Dried Dill Weed (1 tsp)
. Cover and simmer on low for 15-20 until everything is soft.
Step 3
Meanwhile, melt the remaining
Unsalted Butter (2 Tbsp)
in a large skillet until foamy. Add the remaining
Mushrooms (3 cups)
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 (1 cup)
.
Step 6
Whisk together the
Milk (1 cup)
and
All-Purpose Flour (3 Tbsp)
and stir into the blended mixture. Bring to a simmer and add sautéed mushroom,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Cook covered for 15 minutes, stirring occasionally.
Step 7
Stir in
Sour Cream (1/2 cup)
, 2 tsp of
Lemon Juice (1)
, and additional salt to taste. Serve garnished with reserved mushrooms and
Fresh Parsley (as needed)
if desired.
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