Mushroom Soup

In a large saucepan, sauté:

1 stick butter

1/2 onion sliced

12 oz mushrooms  (cut large mushrooms to bite size.  Leave smaller caps whole.  Cut stems into 1/2″ long pieces)

1/4 tsp salt

1/4 tsp pepper

When onions are tender, stir-in 1/4 to 1/3 cup flour (depending on how thick you want the broth

Stir-in a 32 oz box of chicken broth

While that’s heating

Fine chop:

2-4 oz mushrooms

3-5 scallions

1 tbsp parsley

1 tbsp basil

when broth is hot, add the second batch of ingredients and cook for a couple of minutes

Turn off burner and add 1 cup half and half