<<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.