1/2 lb. mushrooms
2 c. chicken bouillon
3 thin slices onions
1/4 c. butter
1/4 c. flour
3 c. milk
Salt & pepper
Chopped parsley

Thinly slice mushrooms and separate onion slices into rings. In large saucepan, combine mushrooms, bouillon and onion. Simmer 20 minutes on very low heat.

In another pan, combine flour and butter for white sauce. Add milk and heat until slightly thickened. Add cream sauce to mushroom mixture and season with salt and pepper to taste. Garnish with chopped parsley. Serves 4-5.