Cream of Mushroom Soup

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Cream of Mushroom Soup

1 (8 ounce) can mushrooms, drained, liquid reserved
1/4 cup butter or margarine
2 Tbsp onion, chopped
1/4 cup flour
1 tsp seasoned salt
12 ounces evaporated milk

Add enough water to mushroom liquid to make 2 cups.
Melt butter over medium heat in a large saucepan. Add onion; cook until tender, but not browned. 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 occasionally, until mixture comes just to a boil. Serve.



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