Ingredients
| 3/4 Cup |
chopped onions |
| 2 Tablespoon |
butter |
| 3 Cup |
sliced fresh mushrooms (your favorites) |
| 2 Teaspoon |
dried dill weed |
| 2 Teaspoon |
paprika |
| 2 Teaspoon |
minced garlic |
| 1/8 Teaspoon |
black pepper |
| 3 |
14-ounce cans beef broth |
| 1 1/3 Cup |
whipping cream |
| 1/2 Cup |
flour |
| 2 Tablespoon |
sour cream |
| 1 Tablespoon |
lemon juice |
| 2 Teaspoon |
soy sauce |
Instructions
In a 4-quart Dutch oven, cook onions in hot butter over medium heat for 5 minutes, stirring occasionally. Add mushrooms, dill weed, paprika, garlic and black pepper. Cook 4-5 minutes or until mushrooms are just tender, stirring occasionally. Stir in beef broth, bring to a boil, reduce heat and simmer, covered, for 10 minutes. In a medium bowl, whisk together the whipping cream, flour, sour cream, lemon juice and soy sauce until smooth. Gradually whisk in about 1/2 cup of the hot mushroom mixture to temper the cream mixture. Then add all of the cream mixture back into the mushroom mixture. Cook and stir until thickened and bubbly. Cook 1 minute more.
