2 tb Butter

1/2 lb Fresh mushrooms, sliced

1/2 c Finely chopped onion

1/2 ts Vegetable seasoning

1 tb Arrowroot powder

2 c Skim milk

1 Cube bouillon

In sauce pan, melt butter over medium heat. Add mushrooms. onion, and vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about 1/4 of the milk; add to mushroom mixture. Add bouillon cube and remaining milk. Simmer, stirring constantly, until soup is hot and thickens slightly.