Peel and finely dice the onion. Clean mushrooms and cut into slices. Wash the parsley, shake dry and chop.
Heat margarine in a pot, fry onion, add mushrooms and thyme and fry for about two minutes.
Remove 3 tablespoons of the fried mushrooms from the pot.
Stir in the flour well and pour in the Knorr Chicken Soup and stir. Cover and simmer for five minutes.
Pour in the Rama Cremefine to boil, blend finely with a blender.
Bring to the boil again and season with salt, pepper and the lemon juice, serve with the chowder and sprinkled with parsley.