Cream of Mushroom Soup

Never again will I buy a can of mushroom soup. This recipe is great, too, because it's corn-free, unlike the canned.

• 1 8-ounce package mushrooms, chopped
• 6 tablespoons butter
  
• 2/3 cup flour
• 1-2 quarts chicken stock
• 1 12-ounce can evaporated milk (or use 1 1/2 cups cream, milk or half-and-half)
• 2 teaspoons pepper
  

1. Sautee mushrooms in butter.
2. Add flour and cook for 2 minutes, stirring constantly.
3. Add stock and stir well to break down any floury mushroom globs.
4. Cook for 5 minutes over medium heat and add evaporated milk and pepper.
5. Cook 5 more minutes and serve.

Tip: If you're looking to make this like condensed, canned soup, like the kind you'd use in recipes (like mock stroganoff, etc.) then only add 1 quart of stock. If you're looking to eat it like soup, then add the full 2 quarts.

This freezes great! I have also used the 1 quart version and cut up some chicken or beef, sauteed it right then and then I throw in during the last 5 minutes of cooking. Pour over rice or noodles. Yummy.