Preparation / Directions:
Saute onion, celery, and garlic in margarine untiil soft. Add mushrooms and brown lightly. Sprinkle flour over, stirring constantly and cooking until all flour is blended in. Gradually add broth, seasonings, and creamer. Bring to a boil slowly and simmer two minutes, stirring constantly.
Makes about 2 1/2 cups or the equivalent of two cans of commercial Cream of Mushroom Soup.
NOTE: Recipe doubles easily if you want to make extra for the freezer. Try freezing 1 1/4 cup single recipe portions in plastic sandwich boxes. When solid, pop out of box, wrap in foil and label. Boxes are ready for re-use. To thaw: place in saucepan with liquid required for the recipe. Heat slowly over low flame or in a double boiler.
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