1 pound mushrooms, cleaned and sliced. Use the stems.
1/4 cup butter (1/2 stick)

2 tablespoons flour
1 tablespoon lemon juice
2 cans (10-1/2 ounces each) beef broth

1 cup half and half
1/2 cup sour cream
1/4 teaspoon dried thyme
salt and pepper to taste
1 tablespoon dried parsley flakes

Sauté the mushrooms in the butter until the mushrooms are tender. Add the flour and cook and stir for 2 minutes. Add the lemon juice and broth and continue cooking and stirring until the mixture is thoroughly blended.

Beat together the cream and sour cream until the mixture is blended. Stir the cream into the soup along with the seasonings and the parsley. Bring the soup to a simmer and simmer for 5 minutes. Do not boil. Serves 6. Serve with warm Cheese Chewies and sweet butter.

Cheese Chewies

4 tablespoons butter, at room temperature
2 tablespoons sugar
1 egg
3/4 cup milk
1 cup grated Swiss cheese
1/2 cup grated Parmesan cheese

1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

Beat together the butter, sugar, egg and milk until the mixture is blended. Stir in the Swiss and Parmesan cheeses. Stir in the remaining ingredients and stir until the dry ingredients are just moistened.

Divide the mixture between 12 paper-lined muffin cups and sprinkle top generously with additional grated Parmesan cheese. Bake in a 400° oven for about 25 minutes or until a cake tester, inserted in center, comes out clean. Serve warm with sweet whipped butter. Yields 12 muffins.

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