Cream of Mushroom Soup

I LOVE Cream of Mushroom soup. I found some that was really good in a can...then they either quit making it or the stores I've been to quit carrying it. So I went in search to find my own. It had to be delicious and EASY and I found it! So here it is for you.

Cream of Mushroom Soup

2 cans (7 oz. net wt. each, 4 oz. drained) mushroom stems and pieces, drained, liquid reserved

1/4 cup (1/2 stick) butter or margarine

2 Tbls. chopped onion

1/4 cup flour

1 tsp. seasoned salt

1 can (12 oz.) evaporated milk

Add water to mushroom liquid to make 2 cups. Chop mushrooms.

Melt butter in large saucepan over medium heat. Add onion and cook until tender. Remove from heat. Whisk in flour and seasoned salt; return to heat. Whisk in mushroom liquid mixture, evaporated milk, and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.

Serves 4

Mmm Mmm Good!