large fry pan saute onion in the wine until the liquid is just
about gone. Add butter and let it melt. Add mushrooms and cook
about 5 minutes. Add milk, flour paste and bouillon. Heat over
moderate heat, stirring frequently until soup thickens and
starts to boil. Remove from heat, add pepper to taste. Stir a
little hot soup into the sour cream. Stir mixture back into
soup. Serve at once. Garnish with fresh dill if desired.
Yield: 4 servings.