|Onion||1 Medium, finely chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1 Cup (16 tbs) (About 4 Large)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Sole fillets||1 1⁄2 Pound (8 Fillets)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Half and half||1⁄2 Cup (8 tbs) (Light Cream)|
|Paprika||To Taste, chopped|
|Chopped parsley||1 Teaspoon, chopped|
Saute onion, parsley, and mushrooms in 3 tablespoons of the butter for about 10 minutes, until onions are soft, stirring occasionally.
Place half the sole fillets, flat, in a greased baking dish (about 9 by 13 inches); sprinkle lightly with salt and pepper.
Spread sauteed mixture evenly over sole; top with remaining fillets, and sprinkle with salt and pepper.
Pour on wine; dot with remaining 1 tablespoon butter.
Bake uncovered in a 350° oven for 15 minutes.
Remove from oven.
Drain off pan liquid; reserve.
Gradually stir half-and-half into flour in a small pan; blend in fish liquid.
Cook, stirring constantly, until thickened.
Pour over fish.
Bake for 5 minutes longer, until fish flakes easily with a fork.