3 tbsp. butter
1 tbsp. minced onion
2 c. chicken broth or 2 cups water and 2 chicken bouillon cubes
2 c. milk
3/4 c. finely chopped fresh or canned mushrooms
2 tbsp. flour
1/2 tsp. celery salt
Salt and pepper, to taste

Melt butter in a saucepan add mushrooms and onion and cook and stir until the onion is transparent. Add flour and blend. Add chicken broth and cook and stir until the resulting sauce is smooth and thickened. Add milk gradually stirring constantly. Add celery salt and salt and pepper to taste and heat to serving temperature but do not boil. Yield: 4 or 5 servings.