3 tablespoons butter
1 tablespoon finely chopped onion
1/4 lb mushrooms, chopped fine
Melt butter in saucepan. Stir in remaining ingredients and cook slowly for 15 minutes.
1 tablespoon rice flour
Add slowly, stirring:
2 cups liquid (chicken or turkey stock, milk or water)
Bring to the boiling point. Cook slowly for 20 minutes on very low heat or in a double boiler. Stir occassionally.
Season to taste with salt and pepper
Just before serving add:
1/2 cup milk or cream.
Heat but do not boil.
Serves 4 to 6.