2 tbsp. butter
1/2 lb. sliced mushrooms
1/4 c. butter
1/4 c. flour
Dash cayenne
1/2 tsp. dry mustard
3/4 c. chicken broth
1/2 tsp. salt
3/4 c. milk or half & half
1/2 c. white wine
1 (20 oz.) jar pimiento, drained & chopped
1 c. shredded Cheddar cheese
3 c. turkey or chicken, cooked & diced
2 1/2 oz. can sliced ripe olives, drained
1 (10 oz.) pkg. frozen peas, thawed & drained

Saute mushrooms in 2 tablespoons butter until limp; set aside. Using double boiler, melt 1/4 cup butter over hot water. Add flour, mustard and cayenne. Stir in broth, milk and wine gradually. Cook until thickened. Stir in remaining ingredients. Heat through. Serve with rice or noodles.