4 oz. onions, chopped fine
12 oz. mushrooms, chopped fine
4 oz. clarified butter
3 oz. flour
1 1/2 qt. hot chicken stock
2 1/2 pt. half and half or cream
Salt
Black pepper

Saute onions and mushrooms in butter until soft. Do not brown. Add flour to make a roux. Cook 5 minutes. Gradually add hot stock, stirring until smooth. Simmer until thickened and smooth; use wire whisk if necessary. Stir in half and half and season to taste.