• ¹/₄ cup butter or margarine
• 2  tablespoons chopped onion
• ¹/₂ cup enriched flour
• ¹/₂ teaspoon salt
• ¹/₈ teaspoon ground pepper
• Few grains cayenne pepper
• 3  cups chicken broth (homemade,canned, or from bouillon cubes)
• 8  ounces fresh mushrooms, cleaned and sliced lengthwise
• 2  cups milk, scalded
• 2  tablespoons sherry
• Fresh parsley, snipped

1. Heat butter in a saucepan. Mix in onion and cook until crisp-tender. Mix in flour, salt, and peppers. Add chicken broth gradually, stirring constantly. Continue to stir, bring to boiling, and cook 1 minute. Stir in mushrooms. Cover; cook over low heat 30 minutes, stirring occasionally.

2. Remove cover and stir in scalded milk. Cook, uncovered, over low heat 5 to 10 minutes.

3. Just before serving, mix in the sherry. Garnish with parsley.

[ About 2¹/₂ pints soup ]

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