Cub had had baby portabella mushrooms on sale and I had some that needed to be used up.  Mushroom soup sounded pretty good so I made some, faking my way through it.   Here’s what I used: Butter, onion, celery, mushrooms, dried thyme, flour, Swanson canned vegetable and chicken broths, evaporated milk.

This is how to do it:  Melt a couple tablespoons of butter in a large saucepan, then stir in and cook for a few minutes some chopped onion (maybe 1/3 cup?) and some minced celery (maybe 1/3 cup?).  When the onions have softened some, add the chopped mushrooms and sauté them for a few minutes.  Stir in maybe a half teaspoon of dried thyme.

Stir in about 3 tablespoons of flour and cook it (the mixture is likely to get pretty thick and maybe clumpy — not to worry). 

Gradually stir in the vegetable broth and chicken broth.  You could add about 1/4 cup of dry sherry if you want to.  Bring to a boil then reduce the heat and simmer for a couple minutes. 

Stir in maybe 3/4 cup of evaporated milk (or heavy cream if you want to really live it up) and heat.  Don’t boil it after you’ve added the dairy.  Correct the seasoning and eat it while it’s steaming hot.  You can do worse than this, Kiddo.