Wash and pat dry 1 cup fresh mushrooms; slice thin (or drain two 6 ounce cans mushroom slices). Melt 1/4 cup butter over medium heat in large saucepan. Stir in mushrooms and 1/2 cup finely minced onions. Saute until tender (about 5 minutes), stirring constantly. Add 1 teaspoon salt and dash of pepper.

Stir in 4 tablespoons flour or 3 tablespoons cornstarch and cook until bubbly, stirring constantly with wire whisk. Gradually stir in (10 3/4 ounce) can condensed chicken broth (Campbell's). Cook and stir until thickened, about 5-10 minutes. Gradually blend 1 cup light cream and 1 cup milk or 2 cups half & half. Stir well and place soup over double boiler. Must be simmered for at least 1 hour. Add 1/8 teaspoon nutmeg. Add 3 tablespoons white wine before serving.