1/4 cup chicken stock
3 cups sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all purpose flour
1 cup whole milk (You can use 2%)
6 ounces cream cheese, cubed


In a small saucepan, saute mushrooms and onion in butter until tender. Stir in flour.
Gradually add milk and stock Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened.
Reduce heat; stir in cream cheese until melted and soup is heated through.

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