This offering from Platings and Pairings nails the flavors, perfect smokiness to meet the muskiness of the shrooms and nicely complimented with the soy. Delicious and easy — the best pairing!
- 4 tablespoons butter
- 1 large onion diced
- 1 lb mushroons sliced (white or crimini)
- 3 tablespoons flour
- 1 tablespoon paprika
- 3 cups vegetable stock chicken stock or bone broth
- 3 tablespoons soy sauce
- 1 cup 2% milk
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoons chopped fresh dill or 2 tsp. dried dill
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
Mix in the flour and paprika and let it cook for 2-3 minutes.
Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper