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Soured Cream Sauce Based on Mushroom Broth

 
Mushroom broth 2.5 cups
Butter 1 tbsp
Flour 3 tsp
Souredcream 100 g
Salt to taste
 

Bring 2 cups of mushroom broth to a boil, trickle, stirring, 0.5 cup of the remaining cold broth (shaken with 3 tea-spoons of flour) into it. When the liquid boils and thickens, add 1 table-spoon of butter, 1 cup of soured cream, and salt. Heat without bringing to a boil.

 
 

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