- 1 cup finely chopped fresh mushrooms
- 1/4 cup butter or margarine
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground mustard
- 1 cup chicken broth
- 1 cup half-and-half cream
- 2 tablespoons snipped chives
- 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.