I have been making this for 25 years - simple as frying a egg. It is also delicious with Barley as BJ uses above.
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Melt 1/3 Cup of Butter or Marg in a 2 qt Saucepan. Add 1/4 cup of flower. (Medium Heat)
Cook & srir for two minutes then gradually add up to 2 and a half cups of milk. stir as it thickens. Reduce heat and cook & stir two more minutes.
Add a small 8 OZ package of sliced mushrooms.
One cup of Parmesan Cheese - A Dash of Pepper and 2 Chicken or Beef Bouillon cubes and a good shake of Nutmeg. Turn down temp and simmer for 5 minutes.
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This is a proven tested recipe served in the
world's best restaurants. Don't vary amounts
If you plate it you have a gourmet Mushroom Soup.
If you pour it over Noodles or fresh drained pasta you have: Pasta Alla Panne with Mushrooms.
You can change the cheese/or not and pour over
steamed broccoli. (I like Cheddar ) Do not add salt as you have it in the bouillon cubes.
If you don't like Nutmeg use a shred of fresh Ginger. Nutmeg is preferred.
This is the sauce I use over baby carrots when I take to a Potluck Dinner.
But it is also used over Turnips & Cooked Squash & Zuchini.
Or add a cubed Chicken Breast and pour over boiled potatoes for another main dish
Or you can brown some slivered Almonds in butter
and add to the sauce & Pour over Noodles for a
Chicken Noodle Amandine -( trim with Orange Peel ) (but get $25 for it)
Enjoy - Enjoy - mory
Accomplishment Is 90% Getting Started
A little salt, white pepper and whatever herbs you like make a good finish. Make sure you add the mushrooms by how dense they are ... most dense first. That way they will finish cooking at the same time. I like barley in my soups. I just ate and now I'm hungry again!
Mrs. M. 
Okay, don't get your tail in a knot, I was just kidding.
Go ahead puppy just try. 
