4 containers of fresh mushrooms
6 env. of white sauce mix
2 c. of 1/2 & 1/2
1 clove of garlic, minced
1/2 of a sm. onion, minced
5 c. milk
Salt & pepper
1 stick of butter

Slice all mushrooms thin. Saute in butter until well done. Take pan off stove. Sprinkle white sauce mix. Slowly mix 1/2 and 1/2. Add garlic and onion. Mix well and return to heat. When soup starts to thicken gradually add whole milk. Keep stirring, adding milk slowly. Add salt and pepper to taste. Serve hot. Depending on how you like the consistency, more cream or less milk can be used.