1/2 lb. fresh mushrooms
1/2 onion
1/2 c. butter
3 tbsp. flour
1 tsp. salt
1 c. light cream
2 tsp. minced chives
1 tsp. lemon juice
1 loaf thin sliced Pepperidge farm bread

Grate mushrooms. Saute onions and mushrooms until tender. Blend in flour and salt. Stir in cream. Cook until thickened, 15 to 20 minutes. Add chives and lemon juice. Remove crust from bread, roll out each slice with rolling pin. Spread small amount of mixture on each slice, roll up. Cut into halves. Bake at 400 degrees for 10 minutes or until light brown.