1 cup evaporated whole milk
2 Tablespoons cornstarch or 2 teaspoons xanthan gum
1 Tablespoon vegetable oil
1 teaspoon onion powder
1/3 teaspoon salt
1/8 teaspoon pepper
1 pinch sugar
1 1/2 teaspoons chicken base
3/4 cup fresh mushrooms – about 2 ounces – chopped
Mix all ingredients except for the mushrooms. Stir over medium high heat until thickened as much as a can of Campbell's cream of mushroom is. Add mushrooms and stir. Use in recipes calling for regular cream of mushroom soup. This recipe is equivalent to one 12 ounce can.
