1 large onion, chopped
1/2 pound Mushrooms
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup milk
1 cup chicken broth
1 tablespoon minced fresh parsley
1. In a large saucepan, sauté onion and mushrooms in butter for three minutes or until onion is tender.
2. Stir in flour, pepper, and salt; gradually add milk and broth.
3. Bring to a boil; cook and stir for two minutes or until thickened. Add parsley and nutmeg if desired.