Ingredients
1/4 cup butter, cubed1 pound sliced fresh mushrooms2 large onions, chopped1 can (14-1/2 ounces) chicken broth1 tablespoon paprika1 tablespoon reduced-sodium soy sauce2 teaspoons dill weed3 tablespoons all-purpose flour1 cup 2% milk4 ounces Brie cheese, rind removed, cubed1/4 cup minced fresh parsley2 teaspoons lemon juice1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes.
In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).
