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• 6 tablespoons butter, divided
• 1/2 pound fresh mushrooms, finely sliced
• 1 small onion, chopped
• 1/2 teaspoon celery seed or 1/2 cup diced celery
• 4 chicken bouillon cubes
• 4 cups boiling water
• 6 tablespoons flour
• 4 cups milk
• 2 teaspoons salt
• 1/4 teaspoon pepper

Slice mushrooms thinly.

Melt 2 tablespoons butter in saute pan. Add mushrooms, onion and celery. Cook covered for about 5 minutes.

Dissolve bouillon cubes in boiling water. Add mushroom mixture and simmer uncovered ten minutes.

Melt remaining 4 tablespoons butter in a pot, add flour slowly to make a roux. Add milk slowly, stirring constantly. Add salt and pepper.

Cook until thickened. Add stock mixture. Serve.

Makes about 2 quarts.

-- Joanne Sujansky, Whitehall