Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2    tablespoon  unsalted margarine
  1             medium  yellow onion -- finely chopped
  1              pound  small mushrooms
     3/4           cup  low sodium chicken broth
  2          teaspoons  cornstarch
     1/2      teaspoon  dill weed
     1/2      teaspoon  paprika
  2        tablespoons  sour cream
  2        tablespoons  snipped fresh dill -- or minced parsley

Preparation:

In a heavy 10 inch skillet melt the margarine over moderate heat; add the onion and cook, uncovered, until soft - about 5 minutes. Add the mushrooms; cover and cook for 3 minutes. Meanwhile, in a small bowl, mix together the chicken broth, cornstarch, dill weed and paprika. Add this mixture to the skillet and simmer, uncovered, stirring often, for 5 minutes. Raise the heat to high and cook, stirring for 2 to 3 minutes or until the sauce has thickened. Reduce the heat to low, stir in the sour cream and dill; heat for 1 minute. Be careful not to let the sauce boil or it will curdle.

Nutritional Information:

54 Calories (kcal); 3g Total Fat; (48% calories from fat); 3g Protein; 4g Carbohydrate; 3mg Cholesterol; 102mg Sodium