4 tbsp. butter, divided
1 c. onions, chopped
1 tsp. salt
12 oz. fresh mushrooms
2 tsp. chopped dill weed
2 c. beef stock, divided
1/4 c. chopped parsley
1 tbsp. paprika
3 tbsp. flour
1 c. milk
Black pepper
2 tsp. lemon juice
1/2 c. sour cream

In medium saucepan, over medium heat, melt 2 tablespoons butter and saute onions until translucent. Add salt. Add mushrooms, 1 teaspoon dill weed, 1/4 cup stock and paprika. Cover and simmer 15 minutes.

Melt 2 tablespoons butter in a large saucepan over medium heat. Whisk in flour and cook, stirring constantly, about 3 minutes. Add milk, cook, stirring frequently, over low heat about 10 minutes or until thick. Stir in mushroom mixture and remaining 1 1/2 cups of stock. Cover and simmer 10-15 minutes.

Just before serving, add pepper to taste, lemon juice, sour cream and rest of the dill weed. Garnish with parsley. Makes 4-6 rich servings.