Ingredients

• 1 Tablespoon chopped onion
• 2 Tablespoons of butter
• 2 cups cleaned sulphur shelf cut into bite size pieces
• 3/4 cup chicken broth
• 1 clove of garlic chopped fine
• 1/4 cup sour cream
• 1 teaspoon salt
• 2 Tablespoons chopped parsley

Directions

1. Saute the onion in butter for 1 minutes, add mushrooms and stir until the butter is absorbed.
2. Add the broth and cook for 15 min or until mushrooms are tender.
3. Add the garlic, sour cream & salt. Stir over low until well blended.
4. Sprinkle with parsley and serve with crackers or toast rounds.
5. Serve immediately