1 lb. sliced mushrooms
2 c. chopped onions
4 Tbsp. butter
3 Tbsp. flour
1 c. milk
2 Tbsp. fresh lemon juice
1/4 c. fresh parsley
1 to 2 Tbsp. dill weed
1 Tbsp. Hungarian paprika
1 Tbsp. soy sauce
1 tsp. salt
2 c. chicken stock
1/2 c. sour cream
Saute onions in 2 tablespoons butter. Salt lightly.
Add mushrooms, one teaspoon dill weed and one cup stock, soy
sauce and paprika. Cover and simmer for 15 minutes. Melt
remaining butter. Whisk in flour. Whisk in milk. Cook,
stirring frequently for 10 minutes or until thick. Stir in
mushrooms and remaining stock. Cover and simmer for 10 to 15
minutes. Just before serving add salt, pepper, paprika, dill
and sour cream.
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