Ingredients
1 pound fresh morel or other mushrooms, sliced2 tablespoons lemon juice1 large onion, chopped3 tablespoons butter2 tablespoons all-purpose flour4 cups milk3 teaspoons chicken bouillon granules1/2 teaspoon dried thyme1/2 teaspoon salt1/8 teaspoon pepper
Preparation
Sprinkle mushrooms with lemon juice. In a saucepan, saute the mushrooms and onion in butter until tender. Sprinkle with flour; stir well. Gradually add milk, bouillon, thyme, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer for 10-15 minutes.
