Golden Mushroom Soup or Sauce

Creamy Mushroom Rice Soup

Ingredients
1 large onion, diced
3 T. butter
4 T. flour  (add an extra T. of flour and an extra T. of butter if making as a sauce rather than a soup)
4 Cups of chicken broth (we use boxed broth with no MSG)
1 lb. of small portobello mushrooms that have been sliced and browned in butter
½ (or 1 tsp) Richard’s Famous Garlic Salt to taste
2 C. half ‘n’ half or light cream

Directions
In large pot sauté onions slowly in butter until soft. Whisk in flour and blend well. Add broth and cook over low heat while whisking until thickened.  Add mushrooms with juice from browning. Add Richard’s Famous Garlic Salt. Heat. Add cream and simmer until warm but do not boil. (A teaspoon of Worcestershire Sauce can be added for deeper flavor).