Ingredients:
• 3 TB spoons butter
• 3 TB spoons chicken fat
• 4 cups (2/3 lb) finely chopped mushrooms
• 1/4 cup chopped yellow onion
• 6 TB spoons flour
• 3 cups whole milk
• 1 cup chicken broth
• 2/3 cup half-and-half
• salt to taste
• 1/4 cup whipping cream for serving, if desired
Directions:
• Melt butter and chicken fat in a medium saucepan.
• Add mushrooms and onion and cook 8 to 10 minutes until tender.
• Sprinkle flour in and mix well.
• Cook 1 minute, stirring constantly.
• Whisk in milk and chicken broth.
• Heat just to a simmer and cook gently 6 to 8 minutes until soup thickens slightly.
• Add half-and-half and salt.
• Serve with a drizzle of whipping cream on top.
