Homemade Mushroom Soup

I like mushroom soup and the store
bought canned soups just don't do the taste
of the mushrooms justuce and are too salty.
This is a recipe for making a great tasting soup.
For a richer soup, use chicken or beef broth.

Ingredients:
2 lb Fresh Mushrooms
3 Cup Potatoes, Diced
1 1/2 Cup Carrots, Sliced
1 Clove Garlic (Optional)
1 tbsp Onion, Minced
1 tbsp Parsley, Chopped
Salt And Pepper To Taste
1/4 Cup Oil For Roux
4-5 tbsp Flour For Roux

Directions:
Place carrots and potatoes in
approximately 4 quarts of water.
When partially cooked,
add sliced mushrooms, parsley,
and onion, cook until tender.
Make a roux of approximately
4 to 5 tablespoons flour and 1/4 cup oil,
lightly brown in frying pan and
slowly mix into soup broth.
Add more water if too thick.