Step 1

In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.

Step 2

Roux:

Step 3

In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.

Step 4

Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.