- 2 tsp olive oil
- 2 cups sweet yellow onion, diced
- 8 oz button mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 1 tsp dill weed
- 1 tbsp paprika
- 1 tbsp soy sauce
- 2 tbsp butter
- 3 tbsp flour
- 1 cup of 2% milk
- 2 cups of vegetable or chicken stock (divided)
- 2 tsp fresh lemon juice
- 1/2 cup sour cream
- Sea salt and freshly cracked pepper, to taste
- Parsley for garnish
Heat the olive oil in a large Dutch oven over medium heat. Add the onions then cook for 2 minutes. 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, 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, sour cream, and season with sea salt and freshly cracked pepper, to taste. Serve garnished with parsley. Enjoy!