Servings: Yield: Approx. 3 cans of soup

½ cup sliced mushrooms ½ cup sliced mushrooms
3 Tbsp. butter 3 Tbsp. butter
¼ cup arrowroot powder ¼ cup arrowroot powder
4 cups milk, divided 4 cups milk, divided
1 tsp. salt 1 tsp. salt
pepper to taste pepper to taste

Saute mushrooms and butter in large frying pan until mushrooms are tender.
Meanwhile mix together the arrowroot powder and 1½ cups milk.
Add the milk mixture to the sauteed mushrooms, stirring constantly at medium heat.
Slowly add the remaining milk, salt & pepper. Stir with a whisk until smooth and thick.

Extra soup can be frozen for later use.  Extra soup can be frozen for later use.
Cornstarch can be substituted for the arrowroot powder.  Cornstarch can be substituted for the arrowroot powder.
Recipe from heavenlyhomemakers.com  Recipe from heavenlyhomemakers.com