1 lb. fresh mushrooms, chopped fine
12 tbsp. butter
1 med. onion, minced
1 tbsp. celery seed
8 chicken bouillon cubes
8 c. boiling water
12 tbsp. flour
8 c. milk
4 tsp. salt
1/2 tsp. pepper

Wash mushrooms, chop fine. Simmer covered for 5 minutes in 4 tablespoons butter, onions and celery seed. Dissolve bouillon cubes in boiling water, then add to mushroom mixture and simmer uncovered for 10 minutes. This stock can be made ahead of time.

Melt remaining 8 tablespoons butter. Add flour slowly to make a roux. Add milk a little at a time, stirring constantly. Add salt and pepper and cook until thickened. Then add to stock mixture. Makes 1 gallon. This can be stored in the refrigerator for several meals.