Fresh Mushroom Creme Soup - cooking recipe

Ingredients

1 stick butter or margarine, split into 2 and 6 Tbsp.
1/2 lb. fresh mushroom caps, washed and cubed
3 Tbsp. flour
3 Tbsp. fresh parsley
juice of 1 medium lemon
1 1/2 c. half and half
2 1/2 c. chicken broth
salt and freshly ground pepper to taste

Preparation

Melt 2 tablespoons butter or margarine and saute mushrooms for about 5 minutes over medium heat.
Set aside.
In a saucepan, slowly melt the rest of the butter or margarine and add the flour. Mix well.
Gradually add the chicken broth, half and half, lemon, mushrooms and parsley.
Simmer over low heat until ready to serve. Do not boil.