Cream of Mushroom Soup

• 1 (8 ounce) can mushroom stems and pieces, drained, liquid reserved
• 14 cup butter
• 2 tablespoons onions, chopped
• 14 cup all-purpose flour
• 1 teaspoon seasoning salt
• 1 (12 ounce) can Carnation Evaporated Milk

1. Chop mushrooms.
2. Add water to mushroom liquid to make 2 cups.
3. Melt butter in a large saucepan over medium heat.
4. Add onion and cook until tender about 1-2 minutes.
5. Remove from heat.
6. Stir in flour and seasoning salt, return to heat.
7. (I like to cook the flour for a minute, stir constantly.
8. ).
9. Gradually stir in mushroom liquid mixture, evaporated milk and mushrooms .
10. Cook over medium heat, stirring constantly, until mixture comes just to a boil.
11. Serve.

mushroom stems, butter, onions, flour, salt, carnation

Taken from www.food.com/recipe/cream-of-mushroom-soup-353628 (may not work)