In a large saute pan, melt butter and cook onions over medium low heat until softened.

Add garlic and cook about one minute more.

Add mushrooms to pan and cook over medium heat for 8-10 minutes, until liquid from mushrooms starts to evaporates and mushrooms are tender.

Season mushrooms with 1/2 teaspoon of kosher salt and a few turns of freshly ground pepper.

Sprinkle flour over mushrooms and stir for about 1 minute.

Pour in chicken broth and stir, scraping up brown bits from bottom of pan.

The broth should thicken quickly into a gravy like consistency.

Remove from heat and stir in heavy cream.

Add salt and pepper to taste as needed. Soup should be flavorful enough to season green beans.

If you are making ahead, set mushroom soup aside to cool and refrigerate for up to three days. If you are making same day, keep soup warm while preparing the rest of the ingredients.

Blanche green beans by bringing a large pot of water to a boil.

Add green beans and simmer about 5 minutes, just until beans are tender.

For onion rings:

Place onion slices in plastic baggie and add flour and salt. Coat onions lightly with flour, then remove and dip in milk.

Return onions to baggie and shake to coat with flour again.

Working quickly, fry onions in hot vegetable oil until golden brown.

Drain onions on paper towels.

Stir together green beans, mushroom soup and half of onions rings. Transfer to serving dish and serve with remaining onion rings on top.