Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 1 pound mushrooms, sliced
- 1/4 cup flour (or rice flour for gluten-free)
- 1 tablespoon paprika
- 4 cups vegetable broth or chicken broth or chicken stock
- 2 teaspoons dried dill
- 1 tablespoon soy sauce (optional)
- salt and pepper to taste
- 1/2 cup sour cream
- 1 splash lemon juice
- 1 handful fresh dill, chopped (optional)
Directions
- 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 broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes
- Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.
For Slow Cooker: Implement step 1 & 2, place everything except the sour cream, lemon and dill in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the sour cream, lemon and dill.
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