This recipe comes to us from Jan Ryan.
In heavy saucepan, heat on medium:
1 Tbsp. Margarine
Add, and sauté for 1 minute:
1 cup diced fresh mushrooms (approx. ¼ lb.)
Remove from pan and reserve (mushrooms will now measure approx. ½ cup. Also, ½ cup of canned, drained mushroom bits can be substituted for mushrooms and margarine, if desired. If so, skip sauté step.).
Heat, in same saucepan:
4 Tbsp. Margarine
½ cup evaporated milk
½ cup milk (I used 2 percent to cut down on fat)
Stir in these spices:
½ tsp. dried onion flakes
1 pinch celery seed
1 pinch garlic powder
¼ tsp. salt
1/8 tsp. pepper
Make a smooth paste of:
2 ½ Tbsp. SWEET RICE FLOUR
¼ cup milk
Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes or add 1 CUP MILK FOR SOUP. Equivalent to one can condensed cream of mushroom soup.
*VARIATIONS: CREAM OF CELERY SAUCE OR SOUP: Substitute 1 cup diced celery for fresh mushrooms.
CREAM OF CHICKEN SAUCE OR SOUP: Substitute 1 cup diced raw chicken for fresh mushrooms and sauté for 3 min. OR substitute ½ cup diced COOKED chicken for canned mushrooms.