1 cup (about 1/4 lb.) mushrooms

2 tablespoons chopped onion

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

2 cups chicken broth, brown stock, or beef broth

1/2 cup light cream

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground nutmeg

Slice mushrooms through cap and stem; cook with onion in butter for 5 minutes. Blend in flour; add broth. Cook and stir until slightly thickened. Cool slightly; add cream and seasonings. Heat through. Serve at once. Serves 4 to 6 small servings. Great to double the quantities.