|Butter||50 Milliliter (1/4 cup)|
|Onion||1 Small, minced|
|Chopped mushrooms||2 Cup (32 tbs)|
|All purpose flour||25 Milliliter (2 tablespoon)|
|Chicken stock||250 Milliliter (1 cup)|
|Sour cream||250 Milliliter (1 cup)|
|Chopped fresh dill||2 Teaspoon|
In skillet, melt butter over medium heat; cook onion until softened.
Add mushrooms; cook for about 10 minutes or until tender.
Stir in flour; cook, stirring, for 2 minutes.
Pour in stock; cook, stirring constantly, for about 4 minutes or until thickened and smooth.
Stir in sour cream; cook over medium-low heat for about 2 minutes or just until heated through.
Remove from heat; stir in dill.
Season with salt and pepper to taste.
Makes 2-1/2 cups (625 mL).