Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 lb (450g) cremini or button mushrooms, sliced
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 3 tbsp (24g) all-purpose flour
  • 6 cups (1.4L) beef broth
  • 1 bay leaf
  • 1 cup (240ml) sour cream, room temperature
  • 1 tbsp (15ml) lemon juice
  • ¼ cup (10g) fresh parsley, chopped

Instructions:

  1. Melt butter in a Dutch oven over medium high heat. Add sliced mushrooms in a single layer and let them sear until they turn a deep mahogany brown without stirring immediately. Note: Stirring too soon releases water and steams the mushrooms.
  2. Stir in diced onions and minced garlic. Sauté until onions are translucent and smell fragrant.
  3. Sprinkle flour over the vegetables. Stir constantly for 2 mins until the flour smells toasted.
  4. Slowly pour in beef broth while whisking vigorously. Add the bay leaf and simmer gently for 15-20 mins until the liquid thickens slightly.
  5. Remove the pot from heat. Note: This is the most important step to avoid a broken sauce.
  6. Whisk a few tablespoons of hot soup into the room temperature sour cream. Stir this tempered mixture back into the main pot.
  7. Stir in lemon juice and chopped fresh parsley just before serving.