Creamy Mushroom Onion Soup

- 4 T butter
- 1 small onion, coarsely chopped
- 1 clove garlic, minced, optional
- 1 cup sliced fresh mushrooms, any good slicing variety
- 2 T flour
- 1/2 c cup beef broth
- 1/2 c milk
- couple dashes of soy sauce, optional
- salt and freshly ground pepper to taste
- 1 pint half and half

Saute the onions [and if desired the fresh garlic] in 2 T of the butter until translucent. Add the mushrooms and saute until just barely done. While the mushrooms are cooking, in another small pan melt the other 2T of butter. Whisk in the flour and cook for a few minutes. Add the broth and the milk [and soy sauce if desired] and continue to whisk until the sauce thickens. Pour the sauce over the mushroom and onions, add salt and pepper to taste, and continue to cook over low heat for a few minutes, stirring occasionally. Just before serving add the half and half and warm through over a low to medium heat. DO NOT LET THIS COME TO ANY FORM OF A BOIL AFTER ADDING THE HALF AND HALF. IT COULD CURDLE. If you want the sauce a little thinner add milk until it is the consistency that you want, and serve hot. It is nice to serve some freshly grated parmesan with this.