Instructions: Coat a soup pot with nonstick cooking spray. Add the mushrooms and saute over high heat for 4 to 5 minutes, or until soft, stirring frequently.

Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.

In a small bowl, mix the milk and flour until smooth. Gradually add to the soup, stirring constantly. Stir in the browning and seasoning sauce and simmer for 5 more minutes, or until thickened.

This recipe yields 5 servings.

NOTES :

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