1 tablespoon Hungarian sweet paprika
1 tablespoon soy sauce
1 cup whole milk
1/2 cup sour cream
2 cups vegetable broth
2 tablespoons cornstarch
2 teaspoons lemon juice
1/5 cup fresh parsley, chopped
Salt and pepper, to taste
Preparation
In a sizeable pot, melt butter over medium heat.
Toss in onions and sauté till they’re soft and clear.
Add the mushrooms (except the 1 cup you set aside) and cook until they’re browned and their juices start oozing out.
Mix in the dill, paprika, and soy sauce.
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