Hungarian Mushroom Soup

Directions

Sauté the onions and mushrooms in the butter in a large sauté pan until the onions are translucent.

Add the wine and cook un til the alcohol has boiled off, abot 3 to 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 to 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 blend.