Campbells Golden Mushroom Soup Substitute

I have seen many people looking for a similar tasting soup. this is not technically a soup I make but a sauce that tastes very similar and is used for slow cooker pot roasts and on top of meat dishes

• Ready In: 30 mins
• Serves: 4
• Yields: 3 cups

Ingredients

• 4  tablespoons  clarified butter
• 3  tablespoons flour
• 1 1⁄2 cups  beef stock
• 1 1⁄2 tablespoons tomato paste
• 1  lb mushroom, I prefer baby portabella. slice thin
• 1⁄2 cup dry white wine
• 1  tablespoon  oil, I use safflower
• 1  garlic clove, crushed
• 1  small  stalk celery, about 4 inches, diced fine
• 1⁄4 cup onion, diced fine. I prefer Vidalia

Directions

1. take 3 tbsp of clarified butter, reserving the 4th, and heat in sauce pan. add flour and whisk until it has bubbled vigorously for 30-60 seconds. then add boiling beef stock and whisk until smooth. add the tomato paste and whisk until smooth. sauce should be very thick.
2. in a very large saute pan add the reserved tbsp of clarified butter and the oil and heat until the pan starts to smoke. add the sliced mushrooms and cook for 3-5 minute add white wine to the mushrooms and cook for 1 minute add the mushroom mixture to the sauce and season to taste with salt and pepper.
3. if you want a stronger flavor add a small amount of beef bullion crystals in small amounts until you get the flavor you like. you can now add other spices you like.