Instructions: Melt butter in a heavy Dutch oven; add onion and mushrooms, and saute until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Combine chicken broth, half and half and nutmeg; gradually add to mushroom mixture, stirring constantly. Stir in remaining ingredients, and reduce heat. Cook until thorouhly heated, stirring frequently. (Do Not Boil).

Yield: about 8 cups.

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