Lima Stroganoff

2          tablespoons butter
3/4       cup chopped onion, (one small)
2          cloves garlic, minced
1 1/2   cups sliced fresh mushrooms (8 oz.)
4          tablespoons flour, divided
1          cup chicken broth
1          teaspoon paprika
1          teaspoon dry mustard
1          teaspoon sugar
2          teaspoons Worcestershire sauce
1 1/3   cups nonfat sour cream
3          cups cooked* large or baby lima beans or 2 cans (15 oz. each) butter beans, drained
Fresh ground black pepper to taste
4          cups cooked pasta or rice

*1 cup dry makes 3 cups cooked.

In a skillet over medium heat, melt butter; sauté onion and garlic until soft and beginning to brown, 5 minutes. Add mushrooms; sauté 5 minutes, stirring frequently. Stir in 2 tablespoons flour. Cook over low heat 1 minute. Blend in broth; cook and stir until thickened.

In a small bowl, combine remaining flour, paprika, mustard, sugar, Worcestershire,
and sour cream; stir into mushroom mixture. Add beans. Heat through. Season with
pepper. Serve over pasta or rice. Makes 5-1/2 cups. Serves 6.

Nutritional Information per Serving:
Calories 328, Protein 15 g, Carbohydrates 55 g, Fat 5 g, Calories from fat 15%, Cholesterol 11 g, Fiber 8 g, Folate 44 mcg, Sodium 261 mg