Melt 6 tblsp. butter or margarine over low heat; stir in 6 tblsp. flour, 1 tsp. salt, ⅛ tsp. pepper, 1 tsp. minced onion and ⅛ tsp. dried marjoram leaves. Cook, stirring constantly, until mixture bubbles. Add 3 c. strained chicken broth gradually, stirring constantly, and 1 tsp. lemon juice. Cook until mixture thickens and boils a minute. Stir in 1 c. light cream.