2 c. fresh mushrooms
3 tbsp. butter
2 med. onions, chopped
2 tbsp. flour
5 c. chicken broth
1/2 tsp. salt, optional
Dash pepper
1/3 c. uncooked long grain rice
1 bay leaf
2 tbsp. chopped fresh parsley

Remove stems from mushrooms and finely chop stems and thinly slice caps. Cook mushrooms and onion in melted butter on low heat for five minutes. Blend in flour; add broth, salt and pepper. Cook, stirring until boiling. Add rice and bay leaf; cover and simmer 15-20 minutes until rice is tender. Discard bay leaf and sprinkle with parsley. (4 servings)