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Old 03-28-2013, 02:00 AM   #2
CanadianCutie
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Join Date: Aug 2009
Location: London, ON
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I just recently made my own. I make a roux with cornstarch and margarine 1 tbsp of each. then add half a cup of milk (I use 2%, but skim would work too), and half a cup of water. A little salt and pepper, and a sprinkle of garlic powder. Allow to thicken over low to medium heat, until it's the consistency of the cream of mushroom/chicken/celery soup. I used mine as a base for beef stroganoff, and it worked beautifully. If you wanted you could also add some sauteed mushrooms, but I didn't I didn't miss them.
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