Ingredients
1 pound small fresh mushrooms, thinly sliced6 tablespoons butter, divided1 large onion, finely chopped2 celery ribs, chopped1/3 cup all-purpose flour3/4 teaspoon salt3/4 teaspoon pepper2 cups water1/2 cup sour cream
Preparation
In a large cast-iron or other heavy skillet, saute mushrooms in 3 tablespoons butter in batches; remove and set aside. In the same pan, saute onion and celery in 1 tablespoon butter. Add the flour, salt, pepper and remaining butter; cook and stir until smooth.
Gradually add water. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in mushrooms and heat through. Remove from heat; stir in sour cream.
