Cream Of Mushroom Soup

2 Tblsp. butter or margarine

1 small onion chopped

1 pound fresh mushrooms chopped

2 cups skim milk

1 1/4 cups chicken stock (prepared to package directions)

1/2 tsp ground nutmeg

salt and pepper to taste

2/3 cup light cream

1 tsp flour (dissolved and well blended in the cream)

place butter in a 2 quart saucepan add onions and mushrooms, stir well to coat cover and cook on med-high heat for 5 minutes stirring occasionally (so they don't burn) stir in milk, chicken stock, and spices cover and simmer for 10 minutes add cream (flour) mixture stirring constantly heat for 1 minute on high and then serve