there’s so many damn places in this show where you can draw a line in the sand and say “ok, anything that happened after this point was completely pulled out of their asses with no regard for the havoc it wreaked on what came before”
just pick your favorite and disregard everything else as you see fit
This is simple to make if you have a spiralizer and slightly less simple if you do not. Collect together:
-1 can condensed mushroom soup -3 medium or 5 small yellow or white onions -1 entire garlic, because garlic is delicious -at least a handfull of mushrooms -chives or garlic greens -broccoli, frozen, 6oz -0.25 cups milk -0.5 tablespoon corn starch -several dollops of sour cream -bullion, chicken preferred -Spices! (I’ll disclose mine below) -Fish optional
Slice the mushrooms, chives, and garlic. I may add basil when it’s available. You should end up with about a cup worth of garlic & chives. Mix into a pot with the milk, mushroom soup, bullion, corn starch, and two dollops of sour cream.
Pre-mixing the corn starch with a small amount of water will prevent it from clumping. Now is the time to add spices. I like lots of smoked paprika and black pepper, and smaller quantities of tarragon, oregano, allspice, celery seed and ancho chile powder. A bit of salt is good. I might try a sage variant soon.
Cover and heat to a low simmer. Spiralize the onions. Break off the spirals at regular intervals or it will tangle in the pot. Onions can be tricky. If they bind up, use a wooden spoon handle to pop out the center core/plug of the onions.
Add the onions and broccoli to the pot and mix. It may seem dry but the moisture in the onions will increase the sauce volume. Let it simmer at a very low rate. While that’s going, cube and add the fish. Salmon works best but tuna is depicted. In total the onions should be simmering for 15 to 20 minutes.