Creamy Mushroom Potato Pierogies

Creamy Mushroom Potato Pierogies

1 teaspoon oilpierogies

2 cups mushrooms, sliced

1 chopped onion

2 tablespoons white wine

1 tablespoon flour

2/3 cup milk

1/4 cup chicken broth

1 16-ounce package frozen potato pierogies, thawed

2 tablespoons sour cream

Sauté mushrooms and onions in oil until soft. Add wine and cook until evaporated. In measuring cup, add milk and then flour and stir to combine. Pour milk mixture into saute pan, add broth, stir and then add package of thawed pierogies. Bring to a boil and remove from heat. Stir in sour cream and serve.