Mushroom Tetrazzini Sauce



2 T. butter or olive oil

1/4 c. onion, minced

2 cloves garlic, minced

1 8 oz. pkg. cream cheese, cubed

1 package mushrooms, coursely chopped

1 can cream of mushroom soup

1 can chicken broth

1 c. grated parmesan cheese


Heat butter or olive oil in a pot.  Add onions and saute until tender.  Add garlic and mushrooms.  Cook over medium heat until mushrooms cook down.  Add cream cheese and stir until melted.  Stir in mushroom soup and chicken broth, and bring to just boiling.  Stir in parmesan cheese and remove from heat.  Serve.

Recipe courtesy of The Butcher Shoppe.