1/2 pound mushrooms, cleaned and thinly sliced. Use the stems.
4 tablespoons butter

2 tablespoons flour

1 can (8 ounces) oysters, coarsely chopped
2 cans (10-1/2 ounces each) chicken broth
1 tablespoon lemon juice
1 tablespoon dried parsley flakes

1/2 cup vermicelli, crushed
salt and pepper to taste
1-1/2 cups half and half

Sauté mushrooms in butter until they are tender. Add the flour and cook for two minutes, stirring now and again. Do not let flour brown.

Add the oysters, chicken broth, lemon juice and parsley and heat through. Add the vermicelli and salt and pepper and cook for 10 or 12 minutes until noodles are tender. Add the cream and heat through. Serve with Herbed Muffins with Cheese. Serves 6.

Herbed Muffins with Cheese

2 eggs, beaten
1 cup small curd cottage cheese
2 tablespoons sour cream
1 tablespoon oil
1 teaspoon sugar
1/2 cup grated Parmesan cheese
1 teaspoon dried parsley flakes
1 teaspoon dried chives
1/2 cup Bisquick, prepared biscuit mix

Combine all the ingredients in the large bowl of your electric mixer and beat until the mixture is well blended. Butter 24 Teflon-coated hors d'oeuvre-size muffin tins and fill 1/2 full with batter.

Bake in 350° oven for 25 minutes or until puffed and golden brown. Yields 24 muffins.

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