1/4 c. butter
1 lb. raw cleaned mushrooms, finely chopped
3 shallots, minced (no substitute)
1/4 c. flour
Dash of cayenne
3 c. milk
1 tbsp. dry sherry or lemon juice
1/2 tsp. salt
1 c. chicken broth (not bouillon)
Salt and pepper
Lemon slices
Parsley

Melt butter in saucepan. Cook mushrooms and shallots until tender, about 10 minutes. Add flour, salt, and cayenne. Gradually stir in broth and milk. Cook, stirring 5 minutes. Add sherry and salt and dash of pepper to taste. Garnish with lemon slices and parsley. Makes 4 servings. Can substitute butter and 2% milk, but it is not quite as good.