Saute the onions and mushrooms in the butter in a large saute pan until the onions are translucent.

Add the wine and cook un til the alcohol has boiled off, abot 3-4 minutes. Remove from the heat and set aside.

In a 3 quart saucepan, over low heat, blend the flour and butter into a roux, stirring constantly for 4-5 minutes. Add the milk, continue whisking, increase heat to medium. Cook until mixture thickens, whisking occasionally.

Whisk the mushroom/onion mixture into the milk mixture. Then add the sour cream and seasonings, simmer over low heat for 10 minutes or until flavors are blended. Yield: 8 cups.

Michigan Avenue, Ann Arbor, Michigan from the book "Best Recipes of Michigan Inns and Restaurants" received in the November '93 cookbook swap from Bud Prescott. Mm by Lyn.