8 tbsp. butter
1/2 lb. fresh mushrooms, peel the caps, wash and slice lengthwise
3 tbsp. flour
2 1/2 c. chicken broth
1 c. milk
Juice of med. lemon
1/2 c. heavy cream
3 tbsp. fresh parsley sprigs
Salt and freshly ground pepper

Melt 2 tablespoons of butter and saute' mushrooms for about 5 minutes over a medium heat. Set aside. In a saucepan slowly melt 6 tablespoons of butter, and then add 3 tablespoon of sifted flour. Mix well. Gradually add chicken broth, milk, lemon and heavy cream. Add mushrooms and parsley; salt and pepper to taste.