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| white mushrooms (sliced): 1 cup |
| all-purpose flour (unsifted): 2 tsp |
| margarine (oleo): 1/4 cup |
| ground mustard: 1/8 cup |
| chicken broth: 1 cup |
| half and half cream: 1 cup |
| chives (chopped): 2 tsp |
Credit: allrecipes.com
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In a saucepan, saute mushrooms in butter until tender. Stir in flour, salt and mustard until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in the cream and chives. Cook 5 minutes longer or until heated through.
