This recipe comes from JLO Art of Cooking Junior League of Ogden Cookbook.
- 5 cups water
- 5 chicken bouillon cubes
- 1 pound fresh mushrooms, sliced
- 1/2 cup butter
- 5 tablespoons flour
- 1 cup cream or half-and-half
Dissolve chicken bouillon cubes in water to make broth.
Saute mushrooms in butter. Add flour. Gradually stir in broth; simmer. Remove from heat; add cream or half and half.
Return to heat but do not boil.