3 tbsp. unsalted butter
2 c. sliced fresh mushrooms
1/2 c. chopped onion
1/2 tsp. minced fresh garlic
3 tbsp. all-purpose flour
3/4 tsp. salt
1/8 tsp. pepper
1/2 c. shredded carrots (optional)
1 1/2 c. water
1 c. half & half
1/8 to 1/4 tsp. hot pepper sauce
Chopped parsley

In 3 quart saucepan, melt butter; add mushrooms, onion, and garlic. Cook over medium heat, stirring occasionally, until mushrooms and onions are tender (5 to 6 minutes). Stir in flour, salt, and pepper until bubbly (1 minute). Add carrot and water. Cook over medium heat, stirring occasionally, until carrot is crisply tender (8 to 10 minutes). Add half & half and hot pepper sauce; continue cooking, stirring occasionally, until heated through (7 to 9 minutes); garnish with parsley. Yield: 4 (1 cup) servings.