3 tbsp. unsalted butter
2 c. (8 oz.) sliced fresh mushrooms
1/2 c. (1 med.) chopped onion
1/2 tsp. minced fresh garlic
3 tbsp. all - purpose flour
3/4 tsp. salt
1/8 tsp. pepper
1/2 c. (1 med.) shredded carrot
1 1/2 c. water r 1/c. Half & Half
1/8 - 1/4 tsp. hot pepper sauce
Chopped parsley

In a 3 quart sauce pan, melt butter; add mushrooms, onion and garlic. Cook over medium heat, stirring occasionally, until mushrooms and onion 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. Yields 4 (1 cup) servings.