2 (8 oz. ea.) pkgs. mushrooms (1/2 white, 1/2 portabella)
1/2 cup (1 stick) salted butter
1 tbsp. lemon juice
1 medium yellow onion
1/4 cup brandy
1/3 cup all-purpose flour
1 (32 oz.) box chicken broth (or 4 bouillon cubes + 4 cups water)
2 tbsp. chopped, fresh parsley (or 1 tbsp. dried)
1/4 tsp. fine, black pepper
1/4 tsp. thyme (grind fine with mortal and pestle if you have one)
1 cup heavy (whipping) cream

Slice mushrooms thinly (1/4-inch) and chop into 1/4-inch pieces.

In a 4-quart saucepan, melt butter on medium low heat. Add mushrooms and 1 tablespoon lemon juice. Bring the heat to medium high and cook sliced mushrooms and lemon juice until tender, stirring frequently (about 10 minutes). Lower heat to medium and remove mushrooms with slotted spoon. Add the chopped onions and brandy. Bring to a high heat until brandy evaporates, lower heat to medium and sauté until tender (about 10 minutes).

Stir in flour and broth while blending constantly with a whisk until the mixture is smooth and thickens slightly, about 5 minutes. Stir in parsley, pepper, thyme, heavy cream and mushrooms. Heat to boil. Lower heat to low and heat until mixture thickens SLIGHTLY, about 10 minutes. Serve piping hot with oyster crackers.

Submitted by: Barry Relinger