CREAMED MUSHROOMS

 4 lbs sliced fresh mushrooms

1/2 cup butter, cubed

1/2 cup flour (wonder flour if you have it)

2 cups milk or 1/2 and 1/2

1 cup evaporated milk

2 tsp salt

1.  Place the mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well.

2.  In a Dutch oven, melt butter.  Stir in flour until smooth; gradually add the milks. Bring to a boil, cook and stir for 2 minutes or until thickened.  Stir in the salt and add the mushrooms. Cook over medium heat for 3-4 minutes or heated through.

Serves 8