1 (12 oz.) pkg. fresh mushrooms, chopped
1 sm. onion, finely chopped
1 stick butter
2 tbsp. cornstarch
3 c. good chicken broth
2 c. light cream
Salt and pepper to taste
Parsley; optional

In large saucepan saute onion and mushrooms in butter for 4 minutes. Stir in cornstarch and cook 1 minute. Slowly add chicken broth, stirring constantly. Add milk and cream. Heat stirring constantly until soup thickens. Season with salt and pepper to taste. Simmer on low, covered, for about 15 minutes. Serve garnished with parsley.