2 T butter
1 T Free Flour (I use a blend from Carol Fenster)
1 C milk as far as fat content goes, the higher the richer and more creamy it will be, we always use whole
1 t Chicken bullion (I use Better than Bullion)
Melt the butter over med high heat and stir in the flour. Keep stirring until it is incorporated and bubbly. Add the milk about 1/4 cup at a time and whisk until it thickens, add more milk and whisk until you have mixed in all the milk. Stir for about another minute until thick and bubbly.
This is also how I make my cheese sauce for Mac n Cheese
Now for this recipe I need Cream of mushroom so I like to sautee the mushrooms first then make the sauce in the same pan with the mushrooms removed. It adds more mushroom flavor. I added in about 1C sliced mushroons to 1T butter and sauteed them. Add mushrooms (or chicken, celery, etc) to sauce and stir. turn off the burner and get out your favorite chopping knife and board and head to the fridge
You will need;
- 1lb stew meat
- 1/2 C chopped onion
- 1C chopped carrots
- 2 large sliced mushrooms
- 4-5 Yukon gold potatoed cubed
- 2 celery sticks roughly chopped
- Cream of Mushroom soup. I like my stew pretty saucy so I usually double the soup but I was low on ingredients...(if using canned soup you will need one or two cans depending on how saucy you like it)
Put all the ingredients except for the soup into a large baking dish. Mix thoroughly, I like using my hands.
Pour soup on top and spread it out to cover the top
This is easily doubled and it will feed my family of 3 young boys, my hubby and I.
I hope you enjoy and tell me if you make it. I would love to hear what you think