Creamy Mushroom Dip

Contributed by Deb Worgan

4 tbsn unsalted butter
6 tbsn flour
2 c vegetable or chicken stock,
½ kg button mushrooms, chopped
1 c sour cream
Salt and pepper

1. Melt butter in a small saucepan over medium heat.
2. Add flour and cook, stirring constantly, until it forms a smooth paste, 1 to 2 minutes.
3. Remove from the heat.
4. Place mushrooms in a large frypan and add 1 ½ c of the stock.
5. Cook on high heat until the mushrooms have softened but still hold their shape, and almost all liquid has evaporated.
6. Add the remaining ½ c stock. Once boiling, stir in the flour paste and cook until thick enough to coat the back of a spoon. Let cool.
7. Add sour cream and stir to combine. Season as needed.