In large non-stick skillet, saute mushrooms, onion and garlic clove in broth for 3 minutes or until tender. In large nonstick saucepan combine milk, butter buds, mushroom mixture and pepper. Simmer on low-medium heat for 30 minutes. In gravy shaker combine skim milk and flour; shake until smooth. In last 5 minutes of cooking, pour flour mixture into soup slowly until desired thickness is reached; stir constantly. Serve hot.
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