It tastes too mushroomy. I might need to get some Campbell's to mix
with it. ;-)

Sauteed a half an onion (finely minced) in 3/4 of a stick of butter
until the onion was mostly dissolved. Added 8 ounces of chopped "baby
portobello" mushrooms and sauteed them for a couple of minutes until
they shrunk down. Added a couple of heaping tablespoons of flour,
stirred that around and cooked it a bit, then a quart of goose broth and
a little black pepper and 2 beef bouillon cubes. I brought it to a
boil, simmered it about 5 minutes, then added 2 cups of milk with a heap
tablespoon of cornstarch stirred into it. Brought it back to a boil,
and turned it off.

I think it might taste better tomorrow.

~bob