Hungarian Mushroom Soup

4 tb Butter, unsalted

2 c Onion -- diced

2 lb Mushroom -- sliced

3/4 c Wine, white, dry

6 tb Butter, unsalted

6 tb Flour, all-purpose

3 c Milk, whole

3 c Sour cream

1 1/2 ts Paprika, hungarian

1 t Salt

1 t Dill weed

1/2 ts Pepper, black, ground

Saute the onions and mushrooms in the butter in a large saute pan until the onions are translucent. Add the wine and cook un til the alcohol has boiled off, abot 3-4 minutes. Remove from the heat and set aside. In a 3 quart saucepan, over low heat, blend the flour and butter into a roux, stirring constantly for 4-5 minutes. Add the milk, continue whisking,

increase heat to medium. Cook until mixture thickens, whisking occasionally. Whisk the mushroom/onion mixture into the milk mixture. Then add the sour cream and seasonings, simmer over low heat for 10 minutes or until flavors Restaurant, 314 East Michigan Avenue, Ann Arbor, Michigan from the book "Best Recipes of Michigan Inns and Restaurants" received in the November '93 cookbook swap from Bud Prescott. MM by Lyn.