I was browsing a money saving site yesterday and someone said they always made their own cream of mushroom soup, both to avoid all the additives and also to save money. You would have thought no one knew that was even possible! There were about 85 comments! So maybe you’d like the recipe!

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

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

2 tablespoons chopped onion

1/4 cup all-purpose flour

1 teaspoon seasoned salt

1 can (12 fl. oz.) Evaporated Milk

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

Melt butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Remove from heat. Stir in flour and seasoned salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.