1 lb. mushrooms
1 stick butter
1 qt. milk
1 1/2 qts. chicken stock
1 onion
Salt and pepper
1 bunch green onions, finely chopped
8 tbsp. flour
2 bay leaves
1 tsp. basil
1/2 tsp. Tabasco
4 or 5 chicken bouillon cubes

Boil the onion, bay leaves, basil and tops of the green onions in the stock for 1/2 hour. (The stock can be homemade or canned chicken stock.) Strengthen the stock with 4 or 5 chicken bouillon cubes. Strain.

In a heavy pot, melt the butter over a low heat; add the flour. Cook for 5 minutes, stirring constantly. Add the milk very slowly. When the sauce is well mixed and creamy, slowly pour in the strained stock.

Clean the mushrooms, remove the stems and chop finely; add to the soup. While this cooks, slice the mushroom tops. After the soup has simmer for about 10 minutes, add the salt and pepper to taste, the Tabasco and the sliced mushrooms.

Let cook for another 5 minutes, stirring occasionally. When the soup is served, garnish each bowl with about a teaspoonful of chopped green onions. Serves 8 to 10.