2 tbsp. butter
8 oz. mushrooms, minced
1/4 c. onions
1 clove garlic, minced
1 tbsp. parsley
Pinch of nutmeg
Pinch of cayenne pepper
1 tbsp. whole wheat flour
2 c. chicken broth
1 c. milk, yogurt or light cream

Heat butter in 2 quart saucepan. Add mushrooms, onions, garlic, parsley, nutmeg and pepper. Saute until mushrooms soften and lose their liquid. Sprinkle flour over mixture and continue cooking for several minutes. Add stock gradually, stirring constantly. Bring to boil. Reduce heat, cover and simmer for 15 minutes.

Puree mixture in blender or food processor, then return to the saucepan. Stir in milk and heat through.