|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||1⁄4 Cup (4 tbs)|
|Pepper grains||1⁄2 Teaspoon|
|Dill weed||1⁄2 Teaspoon, crushed|
|Milk||1 Cup (16 tbs)|
|Grated lemon peel||1 Teaspoon|
Heat butter in a heavy saucepan.
Mix in onion and mushrooms and cook about 5 minutes.
Blend in flour, salt, pepper, and dill.
Cook, stirring constantly, until bubbly.
Add milk gradually, continuing to stir.
Mix in lemon peel.
Bring to boiling and boil 1 to 2 minutes, stirring constantly.
Serve hot over souffle.