1/2 lb. mushrooms
1/3 c. butter
1/4 c. onions, chopped
1/4 c. flour
1 pt. half & half or can of evaporated milk
1/2 tsp. salt

Chop imperfect caps and stems. Slice good caps. Cover with water to float mushrooms. Boil with salt to blanch.

In Dutch oven, melt butter and brown onions, add flour, stir in liquid from blanching mushrooms gradually. Cook until smooth, add cream or milk, once mixed, add wine and mushrooms. Serve with fork and knife, enjoy.