Mushroom Sauce

2 T butter

1 lb. fresh button mushrooms, thinly sliced

1 med. onion, chopped

2 T flour

2 C chicken broth

1/4 t salt and freshly ground black pepper

1 C sour cream

Melt butter in large saucepan (or use skillet with pork drippings for additional color and flavor). Saute sliced mushrooms and onion, stirring frequently. Stir in flour and then add chicken broth. Cook over med. heat stirring frequently until mushrooms are very tender and the starchy taste of flour is gone, up to 15 min. Season with salt and pepper. Blend in sour cream. Heat, but do not boil. Serve hot over potatoes or noodles. Makes 4 1/2 C.