Author Pam - For the Love of Cooking / Original by Moosewood Cookbook
Equipment
Dutch oven
Ingredients
2tspolive oil
2cups yellow onion, diced
8ozbutton mushrooms, sliced
8ozcremini mushrooms, sliced
1tspdried dill
1tbsppaprika
1tbspsoy sauce
2cupsvegetable or chicken broth, divided
3tbspbutter
3tbspflour
1cupmilk
2tspfresh lemon juice
½cupsour cream
Sea salt and freshly cracked pepper, to taste
Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onions then cook for 2 minutes, stirring often.
Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of stock, stir until well combined then cover with a lid and simmer for 15 minutes.
Remove the mushroom mixture and liquid from the Dutch oven to a bowl, and set aside.
Heat the butter in the Dutch oven, add the flour once the butter has melted then whisk until creamy for a few minutes.
Slowly add the milk while whisking until well combined. Cook, stirring frequently, for 5-7 minutes, or until thick.
Add the mushroom mixture and juices along with the remaining stock to the flour mixture; stir until well combined. Cover with a lid and simmer for 10-15 minutes.
Just before serving, add the lemon juice, and sour cream, and season with sea salt and freshly cracked pepper, to taste. Serve garnished with parsley, if desired. Enjoy!