Mushroom Bisque

1 quart chicken broth
1 pound finely chopped shitake and crimini mushrooms (or variety of your choice)
1/2 cup finely chopped onion
6 Tablespoons butter
1/3 cup flour
1/2 cup half-and-half
1 teaspoon kosher salt
3 shakes hot sauce

Bring chicken broth to a boil.  Add mushrooms and onions.  Simmer, covered, one hour.

In a separate pan, melt butter.  Whisk in flour and cook for a minute or two.  Continue whisking as you as the half-and-half.  Whisk until thickened.

Combine the mushroom broth and roux.  Add salt and hot sauce.  Blend with an immersion blender for a minute or two, not completely blending in all the mushrooms.

Serve immediately.  To make it a Zupas Night, serve with a thick slice of french bread and a chocolate covered strawberry (Ghirardelli Dark Melting Wafers make it easy).