1 lb. fresh mushrooms
1 sm. diced onion
1 tbsp. vegetable oil
1 c. cold water
1 env. chicken bouillon powder
2 dill sticks
1 tbsp. flour

Slice and boil mushrooms for 20 minutes. Fry diced onion in vegetable oil. Add 1 tablespoon flour and 1 cup water (cold); mix. Dissolve 1 envelope of chicken bouillon powder and add 2 dill sticks. Stir over medium heat until thickened. Add drained mushrooms; stir. Remove dill sticks and serve.