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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I make this with Christmas dinner every year. My Polish mother-in-law thought it was as good as the one she remembered her mother making when she was a child. Only difference is that this one is a lot easier. Ingredients:
2 lbs fresh mushrooms, sliced |
2 medium onions, chopped |
1/2 cup butter |
1/2 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
3 cups milk |
2 (14 ounce) cans chicken broth |
2 teaspoons chicken bouillon granules |
2 cups sour cream |
minced parsley (optional) |
Directions:
1. In a large saucepan, saute mushrooms and onion in butter until tender.
2. Sprinkle with flour, salt and pepper; mix well.
3. Gradually stir in milk, chicken broth and bouillon; bring to a boil.
4. Cook and stir for 2 minutes.
5. Reduce heat.
6. Stir in sour cream; heat through (do NOT boil).
7. If desired, garnish with a dollop of sour cream or minced parsley.
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