1 lb. sliced mushrooms
6 tbsp. chopped onion
1 can chicken broth
1 c. milk
1/2 c. sour cream
1/4 tsp. white pepper
1/8-1/4 tsp. black pepper
3 tbsp. butter
2-3 tbsp. flour
1 tbsp. sherry (opt.)

Saute mushrooms and onions in butter in large skillet. (May chop mushrooms if preferred or pulse in food processor after sauteed.) Add milk, sour cream, flour, pepper, chicken broth and 1 tablespoon sherry if desired. Cook until thickened. Garnish with parsley. Serves 4.