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Cream of Mushroom Soup

8 oz Mushrooms
4 tb Butter or margarine
1 md Onion; chopped
1/4 c All-purpose flour
1 ts Salt
1/4 ts Pepper
1/4 c Water
1 cn {10 3/4 oz.} condensed chicken broth
1 c Half-and-half
Snipped parsley

Slice enough mushrooms to measure 1 cup; chop remaining mushrooms. Cook and stir sliced mushrooms in 2 tablespoons of the butter in 3-quart saucepan over low heat until golden brown. Remove mushrooms with slotted spoon.

Cook and stir chopped mushrooms and onion in remaining butter until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, about 1 minute. Remove from heat; stir in water and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in half-and-half and sliced mushrooms; heat just until hot. DO NOT BOIL. Garnish each serving with parsley.

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