Sauté 1 (4 oz.) can mushrooms, drained, in ¼ c. butter until golden. Cover and simmer 5 minutes. Blend in ¼ c. flour; slowly add 1 can condensed chicken broth, stirring until smooth. Stir in ½ c. light cream and 2 tblsp. chopped parsley. Season with ⅛ tsp. pepper. Heat just until mixture simmers.