Step 1

Melt butter in deep skillet or dutch oven and begin to sauté chopped onions. Add garlic to taste, if desired.

Step 2

Add sliced mushrooms and sauté until color turns light brown and moisture appears.

Step 3

Push ingredients to one side. Push moisture / melted butter to the other side and add flour a bit at a time to make roux, stirring briskly to incorporate ingredients smoothly.

Step 4

Whisk in chicken broth, half a can or less at a time, until all is mixed.

Step 5

Boil for two minutes. Mixture should begin to thicken.

Step 6

Add salt, pepper if desired, and half and half. Then simmer for 15 minutes.

Step 7

Makes four servings.