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2 tablespoons (30ml) butter or margarine
4 ounces (110g) mushrooms, sliced
2 tablespoons (30ml) all-purpose flour
1 cup (250ml) pareve "chicken" stock
2 tablespoons (30ml) vermouth or dry white wine (optional)
Salt, to taste
Freshly ground pepper, to taste
1/2 cup (125ml) sour cream or sour cream substitute

Heat the butter in a saucepan over moderate heat and sauté the mushrooms until tender, about 5 minutes.

Stir in the flour and cook for 3 minutes. Add stock, vermouth, salt, and pepper. Bring to a boil, stirring frequently.

Remove from heat and stir in sour cream.

Poster's Notes:
I used canned broth for the "chicken" stock.

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A