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Wed, 24 Mar 1999 18:04:59 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Homemade recipe for Cream of Mushroom Sauce or Soup/Celery/Chicken*
This is good and simple:
In heavy saucepan, heat on medium:
1 Tbsp. margarine
Add, and sauté for 1 minute:
1 cup diced fresh mushrooms (approx. 1/4 lb.)
Remove from pan and reserve (mushrooms will now measure approx. 1/2 cup.
Also, 1/2 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
1/2 cup evaporated milk
1/2 cup milk (I used 2 percent to cut down on fat)
Stir in these spices:
1/2 tsp. dried onion flakes
1 pinch celery seed
1 pinch garlic powder
1/4 tsp. salt
1/8 tsp. pepper
Make a smooth paste of:
2 1/2 Tbsp. SWEET RICE FLOUR
1/4 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 1/2 cup diced COOKED
chicken for canned mushrooms.
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