16 ounces mushrooms, -sliced
2 cups onions, chopped
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 teaspoons dill weed
1 tablespoon Hungarian paprika (I use 1t sweet and 2t hot)
1 tablespoon tamari soy sauce
1 teaspoon salt
fresh ground black pepper
2 cups stock (chicken or vegetable to make this a vegetarian dish)
2 teaspoons lemon juice
1⁄4 cup parsley, chopped
1⁄2 cup sour cream-for garnish
Saute onions in 2 Tbsp stock, salt lightly.
A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
Cover and simmer 15 minutes.
Meanwhile, Melt butter in large saucepan.
Whisk in flour and cook, whisking, a few minutes.
Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
Stir into mushroom mixture and add remaining stock.
Cover and simmer 10-15 minutes.
Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
Serve garnished with parsley.