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1/2 lb. button mushrooms, wiped clean
1/4 c. butter
2 Tbsp. all-purpose flour
2 1/2 c. milk
1 (3 oz.) pkg. cream cheese
2 Tbsp. chopped chives
2 tsp. lemon juice
salt and freshly ground black pepper

Finely chop the mushrooms, reserving 2 to 3 whole ones for
the garnish. Melt half the butter in a skillet. Add the chopped
mushrooms and sauté for about 5 minutes. Set aside.

Melt the remaining butter in a large saucepan. Sprinkle in
the flour and stir over low heat for 1 to 2 minutes, until it is
straw-colored. Off heat, gradually stir in the milk. Return to
the heat and simmer, stirring, until the mixture is thick and

Remove from the heat again and add the cheese, a little at a
time, stirring until melted. Stir in half the chives, all the
mushrooms, their juices and the lemon juice. Season to taste.
Return to heat and simmer for 2 to 3 minutes. Do not allow to

Pour into 4 warmed soup bowls. Float a few slices of
mushrooms on top of each serving. Sprinkle lightly with the
remaining chives and serve the soup at once. Serves 4.

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