- 3 pounds sliced fresh mushrooms
- 1/2 cup butter, cubed
- 1/2 cup all-purpose flour
- 2-1/2 cups whole milk
- 1 cup evaporated milk
- 2 teaspoons salt
- Place 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.
- In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.
3/4 cup: 257 calories, 16g fat (10g saturated fat), 48mg cholesterol, 738mg sodium, 19g carbohydrate (9g sugars, 2g fiber), 10g protein.