Pierogies with Creamy Mushroom and Sherry Sauce

Recipe courtesy of raesue

Ingredients:

• 1 tsp olive oil
• 2 C sliced mushrooms
• 1 onion, sliced
• ¼ tsp salt
• ¼ tsp ground pepper
• 2 Tbsp dry sherry
• 1 Tbsp all-purpose flour
• 2/3 cup low fat (1%) milk
• ¼ C reduced sodium chicken broth
• 1 package frozen low-fat potato pierogies, thawed (1 lb package)
• 2 Tbsp light sour cream

Directions:

1. Heat the oil in a large nonstick skillet over medium high heat.  Add the mushrooms, onions, salt, and pepper  Cook, stirring occasionally, until the mushrooms and onions are tender and lightly browned, about 4 minutes.
2. Stir in the sherry and cook until evaporated.  Sprinkle the flour over the mushroom mixture, stirring to combine.
3. Stir in the milk, broth, and pierogies, bring to a boil.
4. Remove from heat and stir in the sour cream.

Per serving: 5 WW points (makes 4 servings)