CREAM OF MUSHROOM SOUP

9 c. chicken broth
1 lb. fresh mushrooms
2 T. butter or margarine
1/4 c. minced onion
1 1/2 c. half and half cream
tarragon
hot pepper sauce

In the bottom of a large saucepan, saute mushrooms and onion in butter until soft. Add chicken broth and bring to a boil. Lower heat to a simmer and add 1/2 and 1/2 and a dash of hot pepper sauce. Simmer 20-30 minutes. Sprinkle with a dash of paprika. Do not share unless forced. I generally make this soup when I know my husband will be away for the day, and since my kids won't touch mushrooms with a ten foot pole, I get to have it all to myself.

NOTE:You can also add 1-2 c. diced cooked chicken. Very awesome.