- ½ cup chopped fresh mushrooms
- 1 tablespoon butter
- 1 tablespoon flour
- ½ cup water
- ½ teaspoon chicken bouillon
- ½ cup milk
- parsley to taste
- black pepper to taste
- Sauté mushrooms in butter until tender.
- Stir in flour until blended.
- Gradually stir in water. Add bouillon. Bring to a boil.
- Stir in milk, parsley, and pepper. Cook until heated through.