1 Tblsp butter
3 Tblsp flour
1/2 c any broth (can be made with bullion)
1/2 c milk
as many mushrooms as you want chopped and sauteed
salt and pepper to taste
Melt butter in a saucepan over Med-Low heat.
Stir in flour a little at a time until smooth, then remove from heat.
Add broth and milk a little at a time, stirring to keep mixture smooth. Then, stir in mushrooms.
Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
Add salt and pepper to taste.
I found this online somewhere in a "clean" cooking community. This is a great alternative if you are concerned with the amount of sodium in canned cream of soups. Of course this has a shorter shelf life, so keep that in mind. Not sure if it would freeze. If someone tries that, let us know!
Until Next Time.....
Franny
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