We had tuna casserole last night. I made my own cream of mushroom soup and let me tell you it was great. It wasn’t salty and it didn’t hold it’s shape when you poured it from one container to another. Here’s the recipe:
Creamy Mushroom Soup
1/4 c butter
1 can mushrooms
Onion
4 T ww flour
2 c chicken broth
1 c milk or cream
Salt and pepper to taste
Garlic salt to taste
Melt butter in saucepan over medium-high heat. Sauté the onions and mushrooms for about five minutes. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, five minutes or until thick and bubbly.
Stir in milk or cream and season to taste. Heat through, but do not boil.
Very tasty!
We also marked eight of our Bantie eggs last night to see if Miss Thang can hatch us out some baby chicks. She is a fiesty little thing and apparently wants babies in the worst way. So, we’re giving her a shot at motherhood.
Have a great Tuesday!
A Simple Prairie Life 