2 tbsp. butter
1/2 lb. fresh mushrooms, chopped
1/2 c. finely chopped onion
1 tbsp. cornstarch
2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube

In medium saucepan melt butter over medium heat. Add mushrooms and onion. Cook, stirring frequently, 5 minutes. Stir together cornstarch and 1/2 cup of the milk. Stir into mushroom mixture. Add salt, pepper, bouillon cube and remaining milk. Stirring constantly, bring to boil over medium heat, boil 1 minute. Makes 3 cups.