- 1 pound fresh mushrooms, sliced
- 1 medium onion, chopped
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups milk
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon chicken bouillon granules
- 1 cup sour cream
- Minced fresh parsley
- In a large saucepan, saute mushrooms and onion in butter until tender. Sprinkle with flour, salt and pepper; mix well. Gradually stir in milk, broth and bouillon; bring to a boil. Cook and stir for 2 minutes. Reduce heat. Stir in sour cream; heat through (do not boil). Garnish with parsley if desired.