Request: Using evaporated milk

Cream of Mushroom Soup

1. 2 cans (7 oz. net wt. each) mushroom stems and pieces, drained, liquid
2. reserved
3. 1/4 cup (1/2 stick) butter or margarine
4. 2 tablespoons chopped onion
5. 1/4 cup all-purpose flour
6. 1 teaspoon seasoned salt
7. 1 can (12 fl. oz.) CARNATION Evaporated Milk

Chop mushrooms. Add water to mushroom liquid to make 2 cups. 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 and seasoning salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.