Sauté mushrooms and onion in butter in a medium skillet until onion is tender. Gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in lemon juice, almonds, and salt and pepper. Serve hot.
Oxmoor House Homestyle Recipes
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