1. Wash and coarsely chop mushrooms. 2. Saute over medium-low heat, covered, with lemon juice, butter, onions, and water for 20 minutes. 3. Transfer to a large saucepan, add the broth (keeping 1 cup aside), and bring to a low simmer. 4. Blend the sour cream with the flour and mix well. 5. Blend in the 1 cup reserved stock until smooth. 6. Add slowly to the pot, stirring constantly. 7. Simmer for five minutes, stirring often. 8. Serve garnished with chopped dill. 9. The richly flavored wild mushrooms that Polish cooks used to use are difficult to find. 10. You may substitute dried mushrooms for part of the fresh, reconstituted according to package directions, for richer flavor. ---------------------------------------------------------------------------
Nutrition
Ingredients
