1 lb. mushrooms or broccoli
1/2 c. butter
1 tsp. lemon juice
1 sm. onion
1/3 c. flour
28 oz. chicken broth
1 tsp. salt
1/4 tsp. pepper
1 c. heavy cream

Slice mushrooms thinly. In 4 quart saucepan on medium heat, cook sliced mushrooms, butter and lemon juice until tender. Lower heat and remove mushrooms with slotted spoon. Saute onions until tender.

Stir in flour and blend well. Cook 1 minute gradually add broth. Cook, stirring constantly until thick. Stir in salt, pepper, cream and mushrooms. Heat to boil.