2 young frying chickens (about 3 lbs. each)
1 medium onion, chopped
3 medium carrots, cut in 1 inch pieces
2 sprigs parsley
1 bay leaf
1 stalk celery, coarsely chopped
1 Tablespoon. salt
1/4 teaspoon. dried thyme
4 Cups. water
1/4 Cup. butter
1 small onion, finely chopped
1/4 Cup. finely chopped celery
3 Tablespoon. flour
dash each white pepper and ground nutmeg
1/2 Cup. frozen peas, thawed
4 oz. fresh button mushrooms, sliced
salt and pepper to taste