1 lg. can chicken broth (46 oz. College Inn)
1 qt. Half and Half, at room temperature
4 onions, sliced
3 lbs. mushrooms, sliced (fresh)
3/4 c. flour
2 sticks (1 c.) butter
Parsley
Salt and pepper to taste

Melt butter in frying pan - cook onions until soft. Add sliced mushrooms. Cook until tender. Mix flour with broth to make a thin paste. Add water if necessary. Put all ingredients into large pot that was heated and then buttered lightly so nothing will stick. Add mushrooms and onions, stir constantly until this mixture comes to a boil.

Remove from heat immediately, add Half and Half, slowly. Salt and pepper to taste. Serve hot, but DO NOT bring it to a boil. Garnish with parsley flakes.