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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.