Wendy's Mushroom Soup

2 tbsp butter
1 large onion chopped
1 clove garlic finely chopped
1 lb mushrooms - coarsely chopped
3 tbsp butter
3 tbsp all purpose flour
1 1/2 c chicken stock
2 1/2 c milk
1 tbsp worchestershire sauce
1/2 tsp tabasco sauce
1 tsp salt
1/4 tsp pepper
1 tbsp brandy (optional)

Melt butter in skillet
Add onions and garlic
Cook 2-3 minutes until onions tender
Add mushrooms and cook until liquid evaporated
Melt butter in large saucepan or dutch oven
Whisk in flour.
Cook stirring constantly 2-3 minutes without browning
Whisk in stock and milk
Add seasoning
Bring to boil, reduce heat and cook 5-8 minutes
Meanwhile puree mushrooms (food processor) and then stir into soup
Cook 5 minutes
Adjust seasoning if necessary
If soup too thick add more milk
Serve garnished with parsley and sautéed mushrooms
ENJOY!