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
1/2 c. sour cream
Fresh-ground black pepper (for taste!)

Saute the onions in 1 tablespoon butter; salt lightly. Wait a few minutes; 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. Cook and simmer 10-15 minutes. Just before serving add salt, pepper, lemon juice, sour cream and if desired, extra dill. Serve garnished with parsley. Makes 4 servings.