Cream of Mushroom Soup
1/4 C chopped mushrooms
2 TBS butter
1/2 C flour
4 C milk
1/4 tsp celery seed
1 tsp salt
1/2 tsp pepper
1 tsp parsley flakes
Saute mushrooms in butter. Turn off heat.
In large mixing cup whisk together flour and 1-1/2 C milk until smooth. Slowly add to mushrooms, whisking constantly. Turn heat back on to med.
Add remaining milk. Whisk more. It will become smooth and begin to bubble.
Add salt, pepper, celery seed and parsley flakes. Whisk again and remove from heat.
(Thickens as it cools)
Makes the approx. equivalent of 3 cans.