2 tbsp butter
¼ cup chopped onion
3 cups sliced mushrooms
6 tbsp flour
2 cans (435ml each) chicken or vegetable broth
1 cup half and half cream
½ tsp salt
1/8 tsp pepper
In a large saucepan over medium heat, melt butter. Add onion and sauté 3 mins or until tender. Add mushrooms and sauté until tender. In a bowl, whisk flour into a small amount of broth until smooth, then stir into the saucepan. Add remaining broth, bring to a boil and cook, stirring until thickened, about 2 mins. Reduce heat and stir in half and half, salt and pepper. Simmer soup uncovered for 15 mins, stirring frequently. Serves 4-6.