Milk, flour, butter, mushrooms, onions, dill, paprika, soy sauce, white wine, broth, sour cream, lemon juice, and parsley.
Yield
6 servings
Time
40 minutes
can be made on the stovetop, instant pot, or in a slow cooker!
In a large stockpot, melt the butter and cook the onions for 10 minutes.
Then add the mushrooms and continue cooking for 5 to 6 minutes.
Add the dried dill, paprika, soy sauce, wine, and broth.
Bring to a simmer and cook for an additional 10-minutes until the liquid is reduced by half.
Whisk together flour and milk then pour into the sauce and cook to thicken.
Once thickened add the sour cream and lemon juice.
Serve with parsley and a drizzle of cream, or if desired, puree with a blender until smooth before serving.