Chop fresh mushrooms.
Melt butter into a casserole.
Lightly brown chopped mushrooms and onion in melted butter.
Stir in flour, then warm chicken broth.
Simmer for approximately 5 minutes.
Puree into a blender.
Pour mixture back into casserole.
Stir in milk and chopped parsley.
Simmer for 4 minutes.
Serve, decorated with whole fresh mushrooms.
From: Lise, Longueuil, Quebec, Canada