Ingredients
1 lb fresh morel, or other mushrooms, sliced
2 tbsp lemon juice
1 large onion, chopped
3 tbsp butter
2 tbsp all-purpose flour
4 cups milk
3 tsp chicken bouillon granules
1⁄2 tsp dried thyme
1⁄2 tsp salt
1⁄8 tsp 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. Boil and stir for 2 minutes.
Reduce heat; simmer for 10-15 minutes. Serve immediately.
