Ingredients:
1/2 cup chopped mushrooms
1/4 cup butter
1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
1 cup of milk
Directions:
Saute mushrooms in the butter in a saucepan over low heat. Stir in the flour, salt, and pepper. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually stir in the milk and heat to boiling, stirring constantly. Boil and stir for 1 minute or until thickened.
For cream of celery, substitute 1/2 cup celery for the mushrooms. For cream of chicken, substitute chopped chicken for the mushrooms and 1/2 cup of chicken broth for 1/2 of the milk.
This will make about 1 can of condensed soup, but often I will triple or quadruple the amount and put the extra in jars in my fridge or freezer to save for later. It's not as easy as opening up a can of soup and dumping it in, but if I have some ready to go, then I only have to cook it up once in a while and the rest of the time it is just as easy as dumping it in! It is very tasty in Chicken Tetrazzini or Chicken Pot Pie!
Blessings,
Raising Homemakers
Far Above Rubies
The Better Mom
Teach Me Tuesdays
Titus 2sday
Women Living Well
A Delightful Home
Raising Arrows
The Modest Mom
A Wise Woman Builds Her Home
Diary of a Stay at Home Mom





