2 (7 ounce) cans
chopped mushrooms, undrained
1 (12 ounce) cans
- Drain mushroom liquid into a measuring cup, and add water to make 2 cups.
- Melt butter in large saucepan over medium heat, add onion and cook until softened; Remove from heat.
- Stir in flour and seasoning salt.
- Slowly add the mushroom liquid mixture and milk, stirring to prevent lumps; return to heat.
- Add mushrooms and cook until mixture comes to a boil.