1 can (4 oz.) sliced mushrooms, undrained
2 tbsp. finely chopped onion
4 sole fillets (about 1 lb.)
1/2 c. Sauterne
1/2 tsp. Vege-Sal
1 tbsp. snipped parsley
1/2 tsp. dried tarragon leaves, crumbled
1/2 c. skim milk
1 tbsp. flour
Paprika

Heat oven to 450 degrees. Pour mushrooms with liquid into baking dish. Sprinkle with onion. Roll up fillets and place on mushrooms. Pour wine over the fillets and mushrooms. Sprinkle with Vege-Sal, parsley and tarragon. Bake 10 minutes. Drain liquid from baking dish. Measure 2/3 cup into a saucepan. Cook liquid over high heat until liquid is reduced to 1/3 cup.

Combine the milk and flour and stir until smooth. Add to liquid in saucepan. Cook over medium heat, stirring constantly, until sauce thickens and bubbles. Pour over fish. Sprinkle lightly with paprika. Place under broiler for about 3 minutes or until sauce is bubbly.