1 c. (12 oz.) mushrooms, sliced
2 tbsp. onion, chopped
2 tbsp. butter
2 tbsp. flour
2 cans chicken broth or beef bouillon
2 c. milk or 1 c. heavy cream
1/4 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. white pepper

Saute mushrooms and onions in butter until tender. Blend in flour. Add broth. Cook and stir until slightly thick and bubbly. Stir in milk or cream, salt, nutmeg and pepper. Heat. Serves 4 to 6.