1/4 cup butter
1/3 cup onions, finely chopped
2 tablespoons lemon juice
4 cups chicken broth
1/4 teaspoon pepper
1 cup light cream
1 cup heavy cream
3 tablespoons flour
1 pound fresh mushrooms, sliced
1 tablespoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram)
1/3 cup sherry
Chopped parsley (for garnish)

In 3 quart saucepan heat butter until melted. Saut?onions and mushrooms 4 to 5 minutes, stirring constantly

. Sprinkle with lemon. Blend in flour. Gradually stir in chicken broth. Cook, stirring until slightly thickened. Stir in cream and sherry. Heat and serve.