12 oz. fresh mushrooms, sliced
2 c. chopped onions
4 tbsp. butter
3 tbsp. whole wheat flour
1 c. milk
1 to 2 tsp. dill weed
1 tbsp. Hungarian paprika
1 tsp. tamari
1 tsp. sea salt
2 c. stock
2 tsp. lemon juice
1/4 c. fresh chopped parsley
1/2 c. sour cream
Black pepper to taste

Saute onions in 2 tbsp. butter. Salt lightly. A few minutes later add mushrooms, dill, 1/2 cup stock, tamari, and paprika. Cover and simmer 15 minutes.

Melt remaining butter in a large saucepan. Whisk in flour and cook, whisking a few minutes. Add milk, cook, stirring frequently over low heat about 10 minutes until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10 to 15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream, and if desired, extra dill. Serve garnished with parsley.