INGREDIENTS:
- 1/2 lb mixed mushrooms (trimmed and sliced 1/4" thick - baby bella, Cremini, Enoki)
- 2 cup yellow onion (diced)
- 3 Tb unsalted butter
- 1/4 cup flour
- 4 tsp paprika
- 1 Tb fresh dill (chopped) OR 2 tsp dried
- 1/2 cup dry white wine (Sauvignon Blanc)
- 3 cup low sodium chicken broth
- 2 Tb soy sauce
- 1 1/2 cup whole milk
- 3/4 cup sour cream
- 2 Tb white wine vinegar or sherry vinegar
- 1/2 cup fresh parsley (chopped)
DIRECTIONS:
- Heat oil in Dutch oven over medium. Cook mushrooms and onions until translucent (about 15 min). Remove from pot and set aside.
- Add butter and melt. Whisk in flour, paprika, dill, and 1tsp salt & pepper. Cook and whisk constantly.
- Deglaze pan with white wine. Whisk until evaporated. Add in broth incrementally allowing flour mix to dissolve completely. Stir constantly.
- Add in soy sauce and mushroom mix. Simmer until reduced by half (about 5 min).
- Mix in milk and sour cream, bring to simmer. Add vinegar, parsley, and salt & pepper at the end.