6 tablespoons margarine
1 finely chopped onion
1 pound fresh mushrooms chopped
3 tablespoons all-purpose flour
4 cups beef stock or chicken
white pepper to taste
1 dash ground nutmeg
1 1/2 cups heavy cream
1. Melt margarine in large heavy saucepan. Add finely chopped onion and cook
over moderate heat until onion is translucent.
Add chopped (not sliced) mushrooms and cook 5 minutes, stirring occasionally.
2. Blend in flour until vegetables are well-coated. Add stock or broth slowly; stir constantly.
Bring to a boil, reduce heat, and simmer for 5 minutes.
3. Add white pepper and nutmeg. Remove from heat and stir in the cream.
4. Place in serving bowls and garnish with fresh herbs.