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

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 after a few minutes. Add milk. Cook stirring frequently over low heat about 10 minutes, until thick. Stir in mushroom mixture and remaining stock.

Just before serving add salt, pepper, lemon juice, sour cream and if desired extra dill. Serve garnished with parsley.