12 oz. fresh mushrooms, sliced
2 c. chopped onion
4 tbsp. butter
3 tbsp. flour
1 c. milk
1-2 tsp. dill weed
1 tbsp. Hungarian paprika
1 tbsp. tamari
1 tsp. salt
2 c. stock or water
2 tsp. fresh lemon juice
1/4 c. fresh chopped parsley
Fresh ground black pepper (to taste)
1/2 c. sour cream

One hour to prepare (approximately). 4 rich servings.

Saute the onions in 2 tablespoons butter. Salt lightly. A few minutes later add mushrooms, 1 teaspoon dill, 1/2 cup stock or water, 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 10-15 minutes. Just before serving add salt, pepper, lemon juice, sour cream and, if desired, extra dill. Serve garnished with parsley.