|1 cup||Pareve chicken boullion|
|½ cup||Chopped onion|
|1 can||(8-oz) mushroom pieces|
|¼ teaspoon||Worcestershire sauce|
|½ cup||Sour cream|
|Pepper to taste|
Source: a cookbook put out by Sealtest Dairies when they still delivered milk to the door.
Saute mushrooms and onions in margerine. Add flour and brown. Add chicken boullion and cook until thick. Add remaining ingredients.
Server over rice or noodles. Posted to JEWISH-FOOD digest V97 #232 by Judith.Trachtman@... (Judy Trachtman) on Aug 17, 1997
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