• 1 ounce butter
• 1 ounce flour
• 1-2/3 cups vegetable stock
• 2/3 cup plus 3 Tbs. milk
• 6 ounces mushrooms, finely chopped
• 1 clove garlic, crushed
• salt and pepper
• 2 tsp. lemon juice
• 2 tsp. fresh parsley, chopped
• 1/3 cup light cream

Melt butter in a saucepan, then stir in flour. Cook, stirring, for 1 minute, then gradually stir in stock and milk. Bring to a boil, stirring constantly. Add mushrooms, garlic, salt and pepper to taste, and lemon juice. Simmer for 5 minutes, then stir in parsley and cream. Reheat, but do not boil.

Per serving: calories 185, fat 14.2g, 67% calories from fat, cholesterol 45mg, protein 4.1g, carbohydrates 11.7g, fiber 1.2g, sugar 3.4g, sodium 149mg, diet points 5.1.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.4, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 2.9, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Chenin Blanc, or Fumé Blanc.