DIRECTIONS:

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 chicken broth and water. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in half and half and sliced mushrooms. Garnish with parsley.