Use all purpose flour. Brown n a non-stick pan to a chocolate brown color, stirring often to make sure it doesn’t stick.  (Jerry told me this may take several hours.  He then stores it in an air tight container.  When he makes seafood gumbo or other soups, he whisks some of the roux with water and uses it to thicken the way Grandma Mitchell taught him)

2 T. Olive oil
1/2 c. chopped onions
4 or 5 large portobello mushrooms
4 cloves chopped garlic
1/4 cup wine (white or red)
4 cups chicken stock
white roux made with 1/2 stick butter and 1/3 cup flour cooked slowly over low heat
1 quart half and half
salt and pepper to taste.

Chop mushrooms into cubes-- about 1/2 inch.  Chop garlic.  Place chopped onions in large pot and saute until nearly done.  Add chopped mushrooms, garlic and a sprinkling of salt. Cook on mediium heat until mushrooms are nearly done.  Add wine and chicken stock and simmer about twenty minutes.  Remove from heat and pulse in blender or (My choice) beat with an emersion blender until smooth.  Blend in half and half and bring to a boil, then whisk in roux.  Check seasonings and simmer another twenty minutes. If you like your soup thicker, blend a little cornstarch and milk together and add to hot soup until desired thickness.

Peel six large potatoes.  Quarter and barely cover with water in lg. sauce pot.  Boil until very tender.  Without draining, mash until smooth.  Thin to desired consistency with rich milk or cream.  Salt, pepper and butter to taste.  Garnish with chopped parsley.

1 meaty ham bone (2 ½ c. meat)
7 c. water
1 16 oz. pkg. split peas
2 carrots thinly sliced
salt and  pepper

Put all ingredients together in 5 qt. Dutch oven and bring to a boil.  Cover and reduce heat to low and simmer at least 1 hour. Remove bone to cutting board.  Remove meat and discard bone.  Cut meat to bite sized pieces and return to soup for serving.