• Cooking Time: 30 mins
• Servings: 2 1/2 cups
• Preparation Time: 5 mins
• 8 oz mushrooms, chopped or sliced (use whatever variety you choose)
• 1/2 large onion, chopped or sliced
• 1 tablespoons butter
• 1 tablespoons light olive oil
• 1 garlic clove, minced
• 2 tablespoons flour
• Splash of vermouth, white wine or chicken broth
• 1 cup chicken broth
• 1 cup milk
• 1/8 tsp nutmeg
• Salt and pepper

1. Heat the butter and olive oil in a skillet over a medium heat. Saute the mushrooms and onions until tender, stirring occasionally. Add in the garlic and saute for an additional minute. You'll know by the magnificent aroma when everything is ready for the next step.
2. Stir in the flour, and continue stirring for about a minute. Pour in a splash of vermouth, white wine or chicken broth. Stir to deglaze, getting up all that flavor off the bottom of the pan. Pour in the chicken broth and then slowly stir in the milk. Season with nutmeg and then the salt and pepper to taste.
3. Reduce heat to medium low and continue to stir until it begins to thicken. Make sure to keep it moving so nothing adheres to the bottom and sides of the pan, scraping as needed.
4. Reduce heat to low and let simmer until desired thickness, stirring frequently.
5. Now it's ready to add to whatever your heart desires.

Looking at the ingredients in cream of mushroom soup made me want to never use it again. Besides, I always had to add a bunch of seasonings to get rid of that 'odd' flavor that comes from the can. Thank God I have an alternative! Simple ingredients, basic method, easy to make and it tastes so much better. I use this when making green bean casserole for the holidays. It's great in soup, casseroles or as is, poured over mashed potatoes or even roasted chicken