2 c. fresh mushrooms, thinly sliced
1 tbsp. chopped onion
2 tbsp. parsley flakes
2 tbsp. butter
2 tbsp. flour
1 1/2 tbsp. instant beef bouillon
Dash of white pepper
2 c. water
3 tbsp. dry white wine
1/2 c. milk
1/2 c. half and half
Paprika

In microwave-proof casserole, combine mushrooms, onion and butter and micro- cook on high in microwave oven, uncovered, for approximately 4 minutes or until mushrooms are just tender. Stir in flour, parsley flakes, bouillon and pepper. Add water, stir until smooth. Once again, micro-cook, uncovered, on high for 7 to 8 minutes or until mixture boils and becomes thick.

Stir in wine and mix in milk and half and half. Micro-cook on high, uncovered for about 2 1/2 minutes, until heated through. Serve, sprinkle soup bowls with paprika on top of each serving.