Goodbye cream of mushroom soup - this is better. Just blend, nuke and have your way with it. Stir in some cheese and use as a base for a creamy macaroni and cheese casserole, or add mushrooms for a delicious accompaniment to plain chicken or fish.
1 cup milk
2 tbsp all-purpose flour
1 tbsp butter, softened
In a blender, combine the milk, flour and butter. Blend until smooth, then pour into a 4 cup (1 L) microwave-safe glass measuring cup or bowl.
Microwave on high power for 3 minutes, stopping to whisk the mixture every 30 seconds, until smooth and creamy. Season to taste with salt and pepper.
Variations 1: Make mine mushroom! Sauté 1 cup (250 mL) sliced mushrooms in 1 tbsp (15 mL) butter until tender (about 5 minutes). Stir into creamy sauce and microwave for another minute, until flavours blend.
Variations 1: Cheese please! Add ½ cup (125 mL) shredded cheddar (or other aged cheese) to the hot sauce after it has finished cooking. Stir until cheese has melted and sauce is smooth.
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