Preparation / Directions:
*Note: You can use two 13 ounce cans of chicken broth plus water to make 1 quart.)
Melt two tablespoons butter in large saucepan. Add onions and mushrooms and cook until soft, about 2 minutes.
Add chicken broth. Cover tightly and simmer 15 minutes.
In small skillet, melt remaining 2 tablespoons butter. Stir in flour and 1/2 teaspoon salt. Cook 30 seconds or until bubbly. Blend in 1 cup hot mushroom mixture.
Pour into large saucepan with half and half. Beat well. Heat mixture to boil, stirring constantly. Taste and add more salt, if necessary.
Top each serving with a dollop of unsweetened whipped cream, if you wish.
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