Quick Cream Of Mushroom Soup - cooking recipe

Ingredients

2 (7 ounce) cans mushroom stems and pieces, undrained
1/4 cup butter or 1/4 cup margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 teaspoon seasoning salt
1 teaspoon parsley
1/2 teaspoon white pepper
1 (12 fluid ounce) can evaporated milk

Preparation

MELT butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender.
Remove from heat. Stir in flour, seasoned salt, parsley and white pepper; return to heat.
Stir in, evaporated milk and mushrooms with juice. Cook over medium heat, stirring constantly, until mixture comes to a boil.
Serve hot.