1/2 c. butter
1/3 c. finely chopped onion
1/2 c. all-purpose flour
2 (14 1/2 oz.) cans chicken broth
1 c. (2 medium) shredded carrots
shredded fresh parsley
2 c. (8 oz.) sliced mushrooms
1 tsp. finely chopped garlic
1/4 tsp. pepper
2 c. half and half
1/4 tsp. hot pepper sauce

In 4-quart saucepan, melt butter. Add mushrooms, onion and garlic. Cook over medium heat, stirring occasionally until mushrooms and onion are tender (4 to 5 minutes). Stir in flour and pepper until smooth and bubbly (1 minute). Add chicken broth and carrots. Cook over medium heat, stirring occasionally, until carrots are crisply tender (8 to 10 minutes). Add half and half and hot pepper sauce; continue cooking, stirring occasionally, until heated through (7 to 9 minutes). Sprinkle with parsley.