1 lb. fresh mushrooms
1 qt. chicken broth
1 med. onion, chopped
7 tbsp. butter
6 tbsp. flour
3 c. milk
1 c. heavy cream
1 tsp. salt
White pepper
Tabasco sauce

Wash mushrooms, grind or chop. Simmer in broth with onion 30 minutes, covered. Melt butter in saucepan. Add flour and stir until well blended.

Meanwhile, bring milk to a boil and add to butter and flour mixture, stirring with whisk until thickened and smooth. Add cream.

Combine mushrooms-broth mixture with the sauce and season to taste with salt and pepper and Tabasco sauce.