cups chicken broth
pounds mushrooms, finely chopped
juice of 3 lemons
pint heavy cream
salt and pepper
1. Melt butter, add flour and cook gently 3-4 minutes. 2. Add chicken broth, blend well, bring to a boil, stirring constantly. 3. Add milk, parsley, mushrooms, lemon juice and cook for 5 minutes 4. Stir in cream, season to taste.