Cream of Mushroom Soup Substitute (Milk)

This recipe can be used as a substitution for when recipes call for a can of Cream of Mushroom Soup.

1 Tbsp. butter
3 Tbsp. all-purpose flour, unbleached
½ cup chicken or vegetable broth
½ cup milk
½ cup mushrooms, chopped and sautéed
sea salt
black pepper, freshly cracked

Sauté mushrooms in a little butter till cooked. Remove from pan and set aside.

In the same pan, melt butter over medium-low heat. Stir in flour a little at a time until smooth, cook for 1-2 minutes then remove from heat.

Add broth and milk a little at a time, stirring to keep mixture smooth. Then, stir in mushrooms.

Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.

Add salt and pepper according to your taste.