Ingredients
6 Shallots, sliced thin
1 cup butter - 2 sticks
3 tablespoon Hot Paprika
6 tablespoon flour
2 quarts chicken broth
4 quarts mushrooms, sliced - about 10 cups
4 cups sour cream
1/3 cup dill - chopped
Preparation
Large pot, cook shallots in butter over moderate heat until soft.
Stir in paprika and reduce heat to moderately low
Stir in flour and cook the roux for 3 min. stirring constantly
Stir in broth and mushrooms, bring to a boil, stirring occasionally for 20 min
Add sour cream 1/2 c at a time. Still well after each addition.
Add dill, salt and pepper to taste.
****Do not boil after you add sour cream
