Weigh out:
230 g small mushrooms
Slice enough to fill 125 ml, then chop the rest. In a 3-qt saucepan, melt over low heat:
30 ml butter
Cook the sliced mushrooms in it until they are golden brown. Remove with a slotted spoon.
Add:
30 ml butter
chopped mushrooms
1 medium onion, chopped finely
Cook and stir until tender. Stir in:
60 ml flour
5 ml ground white pepper
5 ml salt
Cook over low heat , stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in:
600 ml chicken stock
Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in 125 ml half and half (½ milk, ½ cream) and the sliced mushrooms. Heat until just hot; do not boil.