What you need:
4 cups chicken broth
1 pound mushroom, chopped
1 tablespoon onion salt
6 tablespoons butter
6 tablespoons all-purpose flour
8 tablespoons half-and-half
2 bay leaves
2 teaspoon White pepper
2-3 teaspoon Hot sauce
What to do:
In a large pot, bring chicken broth to a boil.
Add the chopped mushrooms and onion salt. Turn down to a simmer. Cover and Simmer for 1 hour and 30 minutes.
Once the mushrooms have been simmering for 1 hour and 30 minutes, start making the roux.
In a medium sauce pan, melt the butter. Whisk in the flour until everything is incorporated.
Continue to whisk while slowly adding the half-and-half .
Add bay leaves and whisk constantly until the sauce is thick and smooth.
Remove bay leaves and discard.
Add the roux to the mushroom soup and stir. Keep stirring until everything is mixed well.
Season with salt, pepper and hot sauce. Let simmer for about 5 minutes.