3 c. morel or chanterelle mushrooms, sliced
2 tbsp. butter
1 tbsp. all purpose flour
1/4 tsp. cinnamon
1 (10 1/4 oz.) can chicken broth
hot cooked rice

Melt butter over medium heat. Saute mushrooms in butter until tender. Stir in flour and cinnamon. Cook and stir until mixture is thick and bubbly. Gradually stir in chicken broth. Cook and stir until mixture boils. Cook and stir one minute more. Serve over rice. Serves 4.