Ingredients:

  • 1 lb (450g) Cremini or Baby Bella mushrooms, sliced
  • 1 tbsp (15ml) Olive oil
  • 1 medium (110g) Yellow onion, finely diced
  • 3 cloves (9g) Garlic, minced
  • 1 tsp (2g) Smoked paprika
  • 4 cups (950ml) Low-sodium vegetable broth
  • 1 tsp (1g) Dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/2 cup (120g) Low-fat sour cream
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 tbsp (8g) Fresh parsley, chopped

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 3-4 minutes until they develop a deep, mahogany-colored crust. Stir and cook for another 3 minutes until moisture has evaporated.
  2. Lower the heat to medium and stir in the diced onion and garlic. Sauté for 5 minutes until translucent.
  3. Stir in the smoked paprika and thyme, cooking for 60 seconds until fragrant.
  4. Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce to a simmer for 15 minutes.
  5. Turn the heat to low. In a small bowl, whisk 2 tablespoons of the hot broth into the sour cream to temper it.
  6. Slowly stir the tempered sour cream and lemon juice into the pot. Heat through for 2 minutes without boiling.
  7. Stir in the fresh parsley and season with salt and black pepper to taste.