- 3 pounds fresh mushrooms
- 1 stick butter
- 1 cup evaporated milk
- Flour and water for thickening
- Salt to taste
Wash and slice mushrooms thinly. Put in heavy pan with butter and salt. Cover tightly. ADD NO WATER. Cook until tender and covered with own juice.
Add milk. Simmer a few minutes. Mix flour and water to thicken until desired thickness. (Approx. 1/2 cup flour)
This recipe yields ?? servings.
Add a little sherry and serve over toast points.
Add curry powder to taste and serve over toast points.
Serve any version in patty shells.
Add leftover ham, turkey or seafood. Serve over cornbread squares or biscuits.
Use original recipe. Add light cream or milk to thin down to soup consistency.