1/4 c. butter
1 med. onion, chopped
1/4 c. flour
4 c. chicken broth (canned or homemade)
1 lb. fresh mushrooms, sliced
1 c. cream (may substitute milk, but soup is not as rich)
Salt & pepper to taste

In a large pan, cook onion in butter over medium heat for about two minutes. Stir in flour until blended. Gradually stir in chicken broth. Cook and stir until thickened somewhat. Stir in mushrooms. Cover and reduce heat to low. Simmer 20 minutes. Stir in cream or milk. Add salt and pepper to taste. Serves 4 to 6.