2005 Conference Cookbook

Sauté:

Cream Ingredients:

Make into a paste:

Directions:

1.       Sauté mushrooms in butter. Remove and reserve.

2.       Heat milk and evaporated milk to boil.

3.       Stir in remaining cream ingredients.

4.       Slowly add paste, stir until thickened.

5.       Stir in mushrooms and heat.

Note: Can substitute canned mushrooms for fresh, skip sauté steps. For cream of chicken substitute ½ cup diced cooked chicken.