1 lb sliced fresh mushrooms
1 large onion, chopped
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/4 cups water
1 can chicken broth
1 cup half and half cream
fresh chopped parsley for garnish, if desired
Melt the butter in a medium-size heavy saucepan; add the mushrooms and onion, sauting until tender.
Stir the flour, salt, and pepper into the mushroom mixture; cook over low heat while stirring until smooth. Whisk in the water and chicken broth; heat to boiling. While stirring with whisk, add the cream; heat just to boiling but do not boil.
Dip soup into serving bowls and garnish each with the chopped parsley, if desired.
