1 1/2tablespoonschopped fresh dill(fresh is highly recommended; or 1 1/2 teaspoons dried dill)
1/4teaspoonfreshly ground black pepper
3tablespoonsunsalted butter (vegan: use a vegetable spread like Earth Balance)
1cupwhole milk(vegan: use soy or hemp milk)
2cupsquality beef broth(vegan: use vegetable broth)
1tablespoontamari or soy sauce(note: You cannot taste the tamari/soy sauce in this but it's just enough to contribute a wonderful "umami effect" that you'll love!)
1/2cupsour cream(vegan: use vegan sour cream)
chopped dill or parsley , for garnish
extra sour cream, for serving
In a heavy pot or Dutch oven, melt 2 tablespoons of butter. Add the onions and cook until translucent and just barely beginning to brown. Add the garlic and cook for another minute. Add the mushrooms and cook for 5-7 minutes until the mushrooms release their juices. Transfer the mushroom mixture to a bowl and set aside.
Melt 3 tablespoons of butter in the same pan and stir in the flour, constantly whisking for 6-7 minutes or until the mixture is a rich, caramelized brown. Add the milk, broth, and soy sauce, still whisking continually until the mixture is smooth. Add the paprika, dill, salt and pepper. Stir in the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.Stir in the sour cream and heat through. Serve immediately with a dollop of sour cream and a sprinkling of chopped dill. Served with crusty bread.