1/4 c. butter
1 c. diced onions
1 c. chopped celery
1 c. diced carrots
4 c. fresh mushrooms, diced
6 c. chicken broth
1/2 c. butter
1/2 c. flour
1/2 c. dry white wine
2 tsp. dried dill
1/2 tsp. freshly ground black pepper
2 c. heavy cream
1/4 c. chopped parsley

Melt butter and add onions, celery, carrots and mushrooms and saute until tender crisp. Add chicken broth and bring to a boil. Simmer for 20 minutes. Melt butter in separate saucepan and blend in flour. Cook for 2 minutes. Whip this mixture into the simmering soup. Add remaining ingredients and bring to a boil, simmer for 2 minutes. Serve. (Soup should be thin to medium consistency. Add more liquid if necessary, season to taste.) Yield: 18.