12 oz. fresh mushrooms, sliced
1 sm. onion, thinly sliced
1/4 c. white wine (Chablis or Rhine)
1/4 c. butter
3 1/2 c. milk
1/4 c. flour mixed to smooth paste with 1/4 c. cold milk
4 chicken bouillon cubes
Pepper to taste
1/2 c. sour cream

In large fry pan saute onion in the wine until the liquid is just about gone. Add butter and let it melt. Add mushrooms and cook about 5 minutes. Add milk, flour paste and bouillon. Heat over moderate heat, stirring frequently until soup thickens and starts to boil. Remove from heat, add pepper to taste. Stir a little hot soup into the sour cream. Stir mixture back into soup. Serve at once. Garnish with fresh dill if desired. Yield: 4 servings.