Cream of Mushroom Soup

8 ounces of mushrooms
1 medium onion, chopped
1 clove of garlic, chopped
1 teaspoon salt
4 tablespoons butter
1/4 cup flour
1/4 teaspoon white pepper
1 can beef broth
1 soup can water or 3/4 can of water with 1/4 can marsala wine
1 cup half-n-half
Snipped parsley

Slice enough mushrooms to measure 1 cup; chop the remaining mushrooms. Cook and stir sliced mushrooms in 2 tablespoons of butter in a 3 quart sauce pan over low heat until golden brown. Remove mushrooms with a slotted spoon. Add chopped mushrooms, onion and garlic to pan and cook until tender. Stir in flour, salt and white pepper. Cook over low heat stirring constantly for about 1 minute. Remove from heat. Stir in broth, water and wine. Heat until boiling stirring constantly for 1 minute. Stir in half-n-half and sliced mushrooms. Garnish with parsley.

Recipe from Susan Clarke