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1. Add butter to stockpot. Melt over low heat.
2. Sauté slice mushrooms until golden brown.
3. Remove mushrooms from stockpot with slotted spoon.
4. Add remaining chopped mushrooms and chopped white onion. Sauté until onion is tender.
5. Stir in flour, salt and fresh ground black pepper.
6. Sauté 1 minute, stirring constantly.
7. Remove stockpot from heat. Stir in cold water and chicken broth.
8. Return to heat. Bring to a boil over medium-high heat.
9. Stirring frequently, boil 1 minute.
10. Reduce heat to medium
11. Stir in half-and-half and sliced mushrooms.
12. Heat just until cooked through. DO NOT BOIL.
13. Garnish individual servings with parsley.
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