1 (8 ounce) package cream cheese, softened
3 tablespoons butter
2 eggs
4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup nonfat milk
1 cup nonfat buttermilk
1 cup shredded Swiss cheese
1/2 cup chopped onions
2 tablespoons butter, chilled
1/8 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
Melt cream cheese and butter; add eggs and flour. Mix well. Stir in flour, baking powder, salt and milk. Make a well in small bowl, and add melted cheese, cheese mixture, onions, mushrooms and cheese. Mix well.
Warm buttered 9-inch skillet over medium heat. Pour buttermilk over cream; stir vigorously. Cook, stirring constantly, until mixture reaches desired consistency (mixture should boil).
Remove skillet from heat; stir in Swiss cheese, onion, mushrooms and cheese mixture. Return skillet to heat. Cook, stirring occasionally, until cheese mixture has melted and mixture is thick and creamy (mixture should be slightly liquidy).
Stir in butter mixture and water. Cook, stirring constantly, for about 4 to 5 minutes. But make sure cream is still slightly solidified.