Mushroom Stroganoff

1 packet Lipton Recipe Secrets Onion Mushroom Soup & Dip mix
1 cup Light Sour Cream
1 T flour
2 c water
1 8oz package baby portabella mushrooms, sliced
~3/4 cup chopped onion
3 tsp minced garlic
1 T unsalted butter
1 T olive oil

Heat oil and butter in skillet over medium heat. Add onion and garlic and cook till onion becomes soft. Add mushrooms and continue to cook till mushrooms are tender. Meanwhile, in a medium bowl, combine water, soup mix and flour. Wisk together with fork to break up clusters of flour or soup mix. Add mixture to skillet and increase heat to medium-high. Bring to a boil, stirring occasionally to prevent sticking. As mixture gets hotter, stir more frequently. Cook for about 5 minutes, or till mixture is at desired thickness. Remove from heat and stir in sour cream.

Recommended served over pasta or rice.

~Makes about 8 1/2-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DEDRACD.