Cream of Mushroom Soup

Ingredients:

* 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.) Carnation Evaporated Milk

Directions:

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.

Regards,