1. Saute mushrooms in 1/2 the butter, the salt, and pepper (10 minutes). 2. Cover and cook over low heat (add hot broth if necessary). 3. In another skillet, melt the butter. 4. Add the flour. 5. Add slowly the cold milk and salt until the liquid is thick. 6. Puree mushrooms and combine with Bechamel sauce. 7. Add broth to make four portions. 8. Boil a few minutes. 9. Add cheese and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
